TIME: 20 MINS
Ingredients
500g of Linguine
200ml dairy-free milk of your choice
100ml oat cream
Parsley to garnish
Vegan Bacon (THIS is our favourite)
Two cloves garlic
100g of Mushrooms
Ten thinly sliced sun-dried tomatoes
75g Dairy-Free butter
Cooking Time:
20 mins
Step 1
Bring a pan of water to a boil and add a pinch of salt. Then add a frying pan to the stove and 75g of dairy-free butter.
Step 2
Begin to prepare your veggies. Thinly dice the mushrooms, sun-dried tomatoes and garlic cloves. Add the garlic to the frying pan and let it cook for 5 minutes before adding the mushrooms.
Step 3
Once your water is boiling, add your pasta and set a timer for 10 minutes. Begin to stir the mushrooms and the garlic until they turn golden brown.
Step 4
While you cook mushrooms, garlic and pasta, you can begin to prep your carbonara sauce. Add 100ml of dairy-free milk, 60g of plain flour, and 100ml of oat cream to a bowl. Stir until there is a creamy consistency.
Step 5
Drain the pasta but save around half a cup of pasta water. Then add the pasta, pasta water, sun-dried tomatoes, and carbonara sauce to the mushrooms and mix everything. Finally, serve the Carbonara in bowls and sprinkle with crushed parsley.
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