Easy Way to Prepare Perfect Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF

By Louis Knight 29 May 2020
Easy Way to Prepare Perfect Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF
Easy Way to Prepare Perfect Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF

Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF” recipe we have found so far. This will be really delicious.

Ingredients of Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF

  1. Take 200 grams of bacon or vegan alternative, finely chopped.
  2. It’s 320 ml of milk or dairy-free alternative such as almond, hemp or coconut milk.
  3. Make ready 1 of onion, finely chopped.
  4. It’s 6 tbsp of sunflower spread / butter.
  5. You need 4 tbsp of coconut cream soured with a little lemon juice.
  6. Take 3 tbsp of nutritional yeast, heaped or safe grated cheese.
  7. Prepare 2 tbsp of cornstarch/cornflour.
  8. Prepare 60 ml of white wine.
  9. Make ready 4 tbsp of petite pois.
  10. You need 1 tbsp of olive oil.
  11. Make ready pinch of black salt.
  12. It’s of freshly ground pepper and extra nutritional yeast to sprinkle on top.
  13. Prepare 450 grams of gluten-free dried spaghetti.

Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF instructions

  1. Mix the cornstarch with a little milk to make a paste, then add the rest of the milk and the salt. Set aside.
  2. In a large saucepan heat the oil and fry off the chopped bacon and onion. Add the wine and heat on high for a few minutes to deglaze the pan then turn heat to medium for a further 5 minutes before removing bacon and onion to another dish.
  3. Add the butter to the wine pan, melt it then add the nutritional yeast to make a kind of roux. Whisk in the milk slowly, let thicken for about 10 minutes on a medium-low heat, whisking often so it doesn't burn, then add bacon and onion back in with the peas.
  4. Turn heat to low and let simmer for around 10 minutes, then stir in the soured coconut cream and salt then cook a further 2 minutes. Meanwhile cook the spaghetti according to the pack instructions

https://cookpad.com/us/recipes/333300-vickys-vegan-sour-cream.

  1. Toss the drained spaghetti through the sauce and serve with a sprinkling of pepper and nutritional yeast flakes or vegan parmesan over the top.

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