Vegan Spaghetti Carbonara | Spiralizer recipe

Looking for a Vegan Spaghetti Carbonara recipe that tastes as good as the creamy Italian classic - or even better? I think you’ll be amazed by this creamy carbonara sauce! It’s almost fat free, it doesn’t have any cashews and all you need is 5 simple ingredients. Can you guess where the sauce gets its creaminess from? It starts with a ‘c’ and ends in ‘auliflower’: cooked cauliflower :) I also thought of a really simple vegan alternative to bacon… Ok, enough talking, let’s get cooking!

Vegan Spaghetti Carbonara

Spaghetti Carbonara Bowl

4 small zucchini
Freshly ground black pepper
ALL GOOD cheese crumble (optional)
Parsley/chives (optional)

DIRECTIONS:

Cauliflower Carbonara Sauce

1. Cook or steam the cauliflower florets until tender. Don’t pour away the cooking liquid, you’ll need some of it for the sauce.
2. Put the cauliflower in the blender together with 1 cup of the cooking water, olive oil, oat milk, nutritional yeast, mustard, salt and pepper. Blend until smooth.

Vegan Bacon

1. Cut the smoked tempeh into cubes. Marinate with tamari and smoked paprika to taste.
2. Heat some coconut oil in a frying pan. Bake the tempeh until it’s slightly crunchy on the outside. These will add a deep salty flavor to the pasta.

Spaghetti Carbonara Bowl

1. Peel the zucchini if you prefer white pasta instead of green noodles. Cut the zucchini in half and use a spiralizer to turn it into noodles.
2. Mix the zucchini noodles with the warm cauliflower carbonara sauce. Add as much tempeh bacon as your heart desires.
3. Top with freshly ground black pepper and parsley or chives. I also added some crumbled ALL GOOD vegan cheese crackers to make it extra ‘cheesy’. Or you could add the cashew ‘parmesan’ cheese from my first book Vegan & Raw.

JULIE’S TIPS & TRICKS:

• The carbonara sauce and tempeh bacon will stay fresh for at least 3 days in an airtight container in the refrigerator.
• You could replace the zucchini noodles with 200-300g pasta of your choice: rice noodles, quinoa pasta, buckwheat noodles…
• Don’t have any tempeh at home? Cut a box of mushrooms into slices, leave them to marinate in some tamari and smoked paprika for 5 minutes and then bake them until golden brown.

Now I’d love to hear from you! What’s your favorite pasta recipe for when you get home late & you don’t have a lot of time to cook? Do you prefer whipping up a quick tomato sauce with lots of veggies, or do you prefer creamier pasta with nut cheese, pesto…? Let me know by leaving a comment down below.