Spaghetti Carbonara vegetarian recipes for 2 people.
Ingredients for Spaghetti Carbonara
pasta of your choice (I like rigatoni–it holds the sauce better))
1/2 cup unsweetened soy milk (both Westsoy and Silk have unsweetened varities)
3 tablespoons nutritional yeast
4 strips “Fakin’ Bacon” (or other ham-substitute)
lots of cracked black pepper
spray of cooking spray or small amount olive oil
optional: vegan margarine
Spaghetti Carbonara, How to Make
Okay, this is amazing. I came up with it one night after I came back to the states from Rome–angered by my never having eaten carbonara.
(Best part is the delicious vegan version is much lower in calories and fat and higher in protein!)
Bring a pot of salted water to boil. toss in the pasta (again, I suggest rigatoni)
Now heat the olive oil in a small saucepan on med. high heat.
Cut the fake bacon into little pieces (I cut the bacon down the middle lengthwise and then snip off 1/4 inch increments) and fry it up in the olive oil
When it’s about done, add the soymilk and nutritional yeast to the hot pan and reduce heat to med. Whisk the soymilk and yeast together. Now season with salt and add a TON of cracked black pepper.
When that sauce is fairly thick it’s ready.
Drain the pasta, add it to the sauce and mix the two over the heat until a fairly creamy and thick consistency is reached. (The sauce thickens rapidly when heated)
(If you really wanna feel like a Maverick, fry the “bacon” in lots of margarine and add a heaping tablespoon or two of margarine to the sauce while its beginning to simmer. I don’t do that because it adds a ton more (delicious) calories.)
Sprinkle nutritional yeast on top to garnish/to taste.
Additional info for Spaghetti Carbonara
Preparation time: 15 min
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