Creamy vegan spaghetti carbonara. So quick and easy to make!
You will need:
For the sauce:
1 tin coconut cream
1/2 teaspoons smoked paprika
1/2 teaspoons salt
Pinch of paprika
1/2 teaspoon mixed herbs
2 heaped teaspoons corn four
1-4 cup plant-based milk
1/4 cup of spring onion chopped
A few fresh basil leaves
1 packet of Urban Vegan Bacon
200g of pasta of your choice(I used checkers purple sweet potato noodles)
Cook your pasta following the instructions.
While your pasta cooks, start with your creamy sauce.
Add all of your ingredients for the creamy sauce except for the plant-based milk and cornflour to your pot and heat through.
Mix the milk and cornflour together in a little jug and pour into your pot of hot creamy sauce. Mix until the sauce has thickened slightly.
Now fry up your vegan bacon and chop your spring onion.
Drain your pasta and add it to the pot with your creamy sauce.
Dish up into your bowls and top with some sliced bacon and spring onion as well as a few basil leaves. Add some salt and pepper and enjoy!