carbonara [Vegan] – A green planet

Using whole grain spaghetti keeps it healthy with extra fiber and nutrients. This dish is packed with flavor and contains b12, protein, but is low in saturated fat and cholesterol free. Ready in less than thirty minutes!

carbonara [Vegan]


  1. 1 medium onion, finely chopped
  2. 2 garlic cloves, minced/chopped
  3. 2-3 slices of vegan bacon
  4. 3 tablespoons nutritional yeast
  5. 1/2 teaspoon English mustard
  6. generous pinch of rose/sea salt
  7. pinch of black salt optional
  8. black pepper
  9. 1/2 teaspoon smoked paprika
  10. 2.1 tbsp (30g) grated vegan (ripened) cheese
  11. 1 cup soy cream or use oats, coconut and cashew cream
  12. 1/2 cup frozen peas
  13. enough spaghetti for each person (see package directions)


  1. Prepare the pasta in a saucepan and cook while preparing the sauce.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes to soften.
  3. Add the garlic and stir. Now add the sliced ​​“bacon” and cook for a few minutes. Stir in frozen peas and cook for a few more minutes.
  4. Pour in the cream, mustard, nutritional yeast, salt, pepper and paprika. Simmer 2-3 minutes, stirring occasionally.
  5. Add the cheese and stir well. Add the black salt (optional) and a final mixture.
  6. Drain the cooked pasta and add to the sauce. Coat the pasta with the sauce and it’s ready to serve.
  7. I love adding a little grated parmesan, fresh parsley and a pinch of paprika. Serve as is or with garlic bread. Enjoy!

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