Vegan Pasta Carbonara
This recipe is derived from the Chicago Diner Cookbook. It is rich, creamy, spicy and full of flavor! It is SO GOOD you won't believe it! My family loves it!
Servings: 6
Ingredients
- 1 Box Bucatini noodles (or pasta of your choice)
- 6 to 8 Slices Vegan bacon
- 1/4` Cup Vegan Butter
- 1/4 Cup Flour
- 4 Cups Veggie Stock
- 1 Jar Sundried tomato's Chopped into small pieces
- 2 T Almond Milk
- 1 t Red Pepper Flakes
- 3 T Nutritional Yeast
- 1/4 Cup Grated Vegan Parmesan
- 1 t Liquid Smoke Optional
- 12 Spears Fresh Asparagus Cut into small pieces
- 2 Cups Frozen Peas
- Salt and Pepper to taste
Instructions
- In a large fry pan, add a little oil and fry the vegan bacon - Nice and Crispy. Set aside. When cool enough, crumble into small bits.
- In a large, heavy pot, melt the butter, add the flour and cook for 2 to 3 minutes - Stir constantly to avoid burning.
- Slowly add the veggie stock, stir or whisk to make sure there are no lumps and it is well mixed together. Bring to a boil, reduce heat and simmer for 15 minutes uncovered. Stir occasionally.
- Add the sundried tomato's, the vegan parmesan, almond milk, red pepper flakes, nutritional yeast, liquid smoke, bacon bits, salt and pepper to taste. Simmer for 10 minutes, remove from heat and using an immersion blender, blend until smooth. NOTE - You can use a regular blender, but you need to let the liquid cool before using. NEVER put extremely hot liquid into a blender.
- Place the pot back on medium heat and add the asparagus and peas. Cook for 10 minutes or until the asparagus is tender. You want the sauce to thicken, so adjust the time accordingly.
- Cook the pasta per the instructions and drain.
- Place the cooked pasta into the pot with the sauce and veggies. Stir to coat the pasta well and serve! ENJOY!