Vegan creamy spaghetti carbonara, a pleasure to eat
How could I have forgotten about this gorgeous dish ? Being vegetarian I’ve done a similar thing over the years, totally and absolutely laden on butter, eggs, cheese and cream, and more cream, did I forget to mention cream ?
Well, now I have an alternative to this crazy fat dream, the vegan version. Totally grain, nut, dairy,egg and gluten free. And totally “allowed” in the intensive phase.
Nothing too hard about this one, uses a lot of basic techniques and flavours I’ve done many times before. Try to get fresh parsley, as it does add to the flavour for sure.
Enjoy ! Joni ???
Vegan spaghetti carbonara
2016-02-05 16:06:29
Yields 8
Totally gluten, grain, nut ,egg and dairy free, this tasty dish is inspired by the cream laden spaghetti carbonara. Carrot make the crunchy bacon bits. A great low cal and carb alternative.
Prep Time
20 min
Cook Time
20 min
Ingredients
- 3 tbs olive oil
- 2 carrots, unpeeled, sliced or diced into small pieces
- 2 tbs low cal BBQ sauce
- 1 tsp vegetable stock powder
- 2 tbs smoked paprika
- 1 brown onion, diced
- 3 cloves garlic, minced
- 1/2 medium cauliflower, cut into florets including the stem
- 2 cups of low salt stock (vegetable or chicken)
- 1 tbs Dijon mustard
- 1 tsp onion powder
- 1 tsp
- 4 medium zucchinis , peeled and spiralised into spaghetti
- 1 cup fresh Italian parsley, chopped finely
- Salt and black pepper
For the vegan bacon
- In a bowl mix the carrot pieces, BBQ sauce, stock powder and paprika. Set aside.
- In a frypan on medium temperature add 1 tbs olive oil. Allow to heat to medium- high then add the carrot mixture. Allow to get brown and sticky on the bottom of the pan, scraping occasionally. Cook for about 10 mins.
- Remove and set aside on paper towel to drain.
For the cauliflower cream sauce
- In a clean frypan, add 1 tbs olive oil. Add the onion, garlic and onion powder and allow to cook slowly over low- medium heat trying not to let brown to maintain the white colour of the sauce. Cook sitting for 5 mins. Add the cauliflower florets, Dijon mustard and the stock. Bring to the boil, then simmer for about 15 mins until falling apart and mushy. Blitz until very smooth. This can take a few minutes. Add 1 tbs olive oil and blitz again for two minutes. The oil helps make a super creamy sauce. Add a few shakes of cracked black pepper and salt.
Assembly
- Place the zucchini spaghetti into the sauce and cook , mixing with a pair of tongs until cooked, approx. 5 mins. Add the "bacon" bits and chopped parsley on top. Season with plenty of black pepper and serve hot.
Notes
- For the blitzing you can either use a stick blender in the pan or a bench top blender.
- Zucchini spaghetti or finished dish not suitable for freezing. Sauce can be frozen prior to adding the spaghetti.
- You can also use konjac spaghetti, the brand I use is Slendier from the supermarket.
- I added bacon, a little cream and topped with sliced chicken once I'd removed my portions for the rest of the family.
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Ally McPherson
August 11, 2016
DELICIOUS!!!
Joni Condos
August 11, 2016
Why thanks Ally ! Joni ?