Veganised Spaghetti Carbonara
A banging veganised spaghetti carbonara recipe with vegan bacon, oyster mushrooms, and an aromatic herby sauce.
Servings Prep Time
2People 5Minutes
Cook Time Passive Time
15Minutes 20Minutes
Servings Prep Time
2People 5Minutes
Cook Time Passive Time
15Minutes 20Minutes
Ingredients
Instructions
  1. Finely chop red onion and oyster mushrooms into small pieces, set aside. Melt 50g butter on a pan with a medium heat, add onions once butter is melted, and after 2 mins mix in the mushrooms. Cook through for 5-8 minutes until onions are fragrant, and mushrooms release their water.
  2. Sprinkle in herbs, black pepper and garlic powder into the onion and mushrooms, the butter should be bubbling, but not too thick a sauce, be sure to keep stirring to prevent sticking. Chuck in the bacon bits (mine said to cook for 3 mins each side) and cook as per instructions in the mix, after bacon and veggies are fragrant, pour in the single cream bit by bit.
  3. Allow to thicken, then add more cream accordingly, sprinkle up to 50g vegan cheese (if using), turn heat down to low and allow to simmer for 2-3 minutes, stir well, and leave aside.
  4. Boil a saucepan with salted water, once bubbling, get 200g of dried spaghetti, break in half and place in saucepan, cook as per instructions.
  5. Once spaghetti is tender or “al dente”, depending on preference, stir in the sauce and combine the two. Serve after 3 minutes whilst still hot, add extra black pepper if needed, no salt necessary due to the salt content in the bacon – Enjoy!
Recipe Notes

The bacon I used is Vivera Veggie Bacon pieces. 

The cheese used was violife grated vegan cheddar style.