Creamy Vegan Carbonara with Vegan Bacon, Red Onions, and Zucchini

local_grocery_store Ingredients

• 3/4 12 ounces spaghetti, package
• 3/8 6 ounces vegan bacon, inch thick slices, chopped
• 1 small red onion, thinly sliced
• 2 medium zucchinis, halved lengthwise and thinly sliced
• 1 cup unsweetened plant-based milk (e.g., almond, soy, oat)
• 3/8 3/4 cup nutritional yeast
• 3/8 3/4 cup chopped fresh parsley
• Salt and black pepper, to taste

restaurant_menu Method

1. 1.Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.In a large skillet, cook the vegan bacon over medium heat until crispy. Remove from the skillet and set aside.
3. 3.Add the sliced red onion to the skillet and cook until softened, about 5 minutes. Add the sliced zucchini and cook for another 3 minutes, until tender.
4. 4.In a blender, combine the plant-based milk and nutritional yeast. Blend until smooth and creamy. Season with salt and black pepper.
5. 5.Add the cooked spaghetti to the skillet with the onions and zucchini. Pour the creamy sauce over the spaghetti and toss well to coat. Cook for 2-3 minutes, until the sauce thickens slightly.
6. 6.Remove from heat and stir in the crispy vegan bacon and chopped parsley. Season with additional salt and black pepper if needed.
7. 7.Serve the creamy vegan carbonara immediately, garnished with a sprinkle of fresh parsley.

lightbulb_outline Tips

• chevron_rightFor a gluten-free version, use gluten-free spaghetti or your favorite gluten-free pasta.
• chevron_rightYou can find vegan bacon at most health food stores or make your own using tempeh or coconut flakes.
• chevron_rightFeel free to add other vegetables like mushrooms or spinach for extra flavor and nutrition.
• chevron_rightLeftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet with a splash of plant-based milk to restore the creaminess.