This was so good! I don't normally like posting things with too many 'faux' ingredients, or UK specific ingredients, so forgive me for this post! It does call for vegan bacon and tofutti cream cheese, I don't normally have them in but had some cream cheese left from the dip post below and really fancied a creamy pasta. I don't think I ever had pasta carbonara before in my life and realize this won't be traditional in any way shape or form! But it was damn good.... and quick - my two favourite things in a meal ;)
Creamy Linguini Carbonara: serves 1
30g tofutti cream cheese
1 clove garlic, minced
50ml veg stock, I made up 125ml with 1/4 tsp marigold vegan stock granules, in case I needed more
1/8 tsp smoked sea salt
1 rasher vegan bacon, I used vegi deli, diced.
1 shallot, diced
10g vegan margarine
Spinach, sliced, I didn't weigh this, maybe 40g? Just eyeball it.
Cook the pasta according to package instructions. Meanwhile melt the margarine in a small saucepan and gently fry the shallots and bacon until the shallots are soft and bacon is cooked, just a couple minutes. Stir in the garlic then add the veg stock, cream cheese, salt and some grinds of black pepper. Stir until all combined and nice and creamy. Drain the pasta, return to the pot and pour over the sauce. Add the spinach and stir until just wilted. Serve at once with maybe some grated cheezly on top and some more black pepper.
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