Vegan Pasta Carbonara
By Alpro Recipes
Published on 14 May 2021
A super-fast and super tasty dinner using store cupboard ingredients – and it's vegan-friendly too!Time and servings
23 minsTotal time
4Servings
3 minsPrep time
20 minsCooking time
Ingredients
- 2 tsp of soy sauce
- 2 cloves of garlic
- 1 tbsp of olive oil
- 2 tsp of smoked paprika powder
- 16 sun-dried tomatoes, (the dry ones, not in oil)
- 400 g of whole-wheat pasta
- 1 handful of fresh parsley leaves
- 1 onion, finely chopped
- 200 ml of Alpro Plain Yoghurt Alternative
Method
Step 1
Preheat the oven to 180 °C.Step 2
Slice the sun-dried tomatoes into thin strips and mix with the soy sauce and smoked paprika powder. Lay on a baking dish and bake in the oven for 2 to 3 minutes.Step 3
Meanwhile, cook the pasta al dente according to the instructions.Step 4
Heat the oil in a large saucepan over a medium heat. Fry the finely chopped onion and garlic until the onion is translucent. Drain the pasta but reserve 80 ml of cooking water.Step 5
Add the sun-dried tomatoes, the onion and stir in the Alpro Plain No Sugars and cooking water to the pasta. Mix well and season with pepper and extra salt if required.Step 6
Serve immediately with the parsley scattered on top.