Vegan Spaghetti Carbonara with Coconut "Bacon"
- Vegan - Lactose-free - Vegetarian option *
Prep time: 60 minutes • Difficulty: easy
Ingredients for 2–4 servings:
- 300 g spaghetti
- 4 shallots
- 1–2 garlic cloves
- 100 g peas, fresh or frozen
- 100 ml vegetable broth
- 2–3 tbsp nutritional yeast
- 100 g peas, fresh or frozen
- 100 ml vegetable broth
- 2–3 tbsp nutritional yeast
- 2–3 tbsp olive oil
- 1 package Coconut Cuisine
- 1–2 ladles of spaghetti cooking water
- 1 tbsp soy sauce
- salt, pepper, nutmeg
For the coconut bacon:
- 200 g coconut chips (not flakes!)
- 3 tbsp soy sauce
- 1 tsp smoked salt
- 2 tsp sweet paprika
- 2 tbsp agave syrup
Topping:
- 100 g ground cashews mixed with nutritional yeast or *grated Parmesan
- Fresh basil leaves or parsley
- 300 g spaghetti
- 4 shallots
- 1–2 garlic cloves
- 100 g peas, fresh or frozen
- 100 ml vegetable broth
- 2–3 tbsp nutritional yeast
- 100 g peas, fresh or frozen
- 100 ml vegetable broth
- 2–3 tbsp nutritional yeast
- 2–3 tbsp olive oil
- 1 package Coconut Cuisine
- 1–2 ladles of spaghetti cooking water
- 1 tbsp soy sauce
- salt, pepper, nutmeg
For the coconut bacon:
- 200 g coconut chips (not flakes!)
- 3 tbsp soy sauce
- 1 tsp smoked salt
- 2 tsp sweet paprika
- 2 tbsp agave syrup
Topping:
- 100 g ground cashews mixed with nutritional yeast or *grated Parmesan
- Fresh basil leaves or parsley
Preparation of Spaghetti & Sauce:
Cook the spaghetti in a large pot of salted water until al dente, strain, reserving some of the cooking water, and let the pasta drain.
Feel free to drizzle a few drops of olive oil over it to prevent sticking.
While the pasta is cooking, peel the garlic and shallots. Chop both very finely or press the garlic through a garlic press, then sauté them in a large skillet with olive oil for about 5–7 minutes.
Then deglaze the pan with vegetable broth and soy sauce, add the peas, and let it simmer gently for about 3 minutes.
Next, stir in the coconut cream and season generously with the spices and nutritional yeast.
If needed, stir in a little of the pasta cooking water until a nice creamy consistency forms. Then gently fold in the spaghetti and let everything simmer over low heat for about 5 minutes.
Preparation of Coconut Bacon:
Preheat the oven to 160 degrees (top and bottom heat). Line a baking sheet with parchment paper.
Mix all ingredients except the coconut chips in a bowl, add the chips, and toss until they’re well coated with the sauce.
Spread them evenly on the baking sheet and toss them every 5 minutes! Be careful—they burn quickly!
Finishing touches:
Divide the spaghetti among warmed deep plates, top with the coconut-bacon mixture and Parmesan, and garnish with fresh basil leaves or parsley.
YUMMY YUMMY!
