The best vegan carbonara
A simple vegan carbonara that gives your tastebuds full satisfaction and leaves you full for hours.
Servings: 2
Calories: 833kcal
Ingredients
- 100 g sun dried tomatoes the dry ones, not those in oil
- 300 ml soy cream I used one from Alpro
- 200 ml oat milk or other plant based milk
- 2 tbs all purpose flour
- 0,5-1 tsp liquid smoke
- 1 onion
- 2 garlic cloves
- 2 dl shredded vegan parmesan
- pepper
Instructions
- Boil the pasta according to the instructions on the package.
- Slice the sun dried tomatoes to smaller pieces.
- Mix the sun dried tomatoes with the liquid smoke and set aside to absorb the flavors.
- Shred the parmesan. (I used this one from VioLife)
- Chop the onion and garlic and fry in a pot until golden brown.
- Sprinkle over the flour and let it cook with the onion for about a minute.
- Whisk in the soy cream, milk, pepper after taste and parmesan and cook for about 5 minutes until thickened*.
- Add the sun dried tomatoes and let the sauce cook for another minute.
- Serve with the pasta and top with fresh basil.
Notes
*If the sauce gets too thick just att some more milk.
Nutrition
Calories: 833kcal | Carbohydrates: 70g | Protein: 48g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 68mg | Sodium: 1898mg | Potassium: 2222mg | Fiber: 8g | Sugar: 47g | Vitamin A: 1426IU | Vitamin C: 25mg | Calcium: 1416mg | Iron: 7mg