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Vegan Spaghetti Carbonara

With only four main ingredients from your pantry, this pasta recipe is a great weeknight dish. 

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Vegan Spaghetti Carbonara
Vegan Spaghetti Carbonara
Vegan Spaghetti Carbonara
Vegan Spaghetti Carbonara

Vegan Spaghetti Carbonara

Emily Kate Johnston
With only four main ingredients from your pantry, this pasta recipe is a great weeknight dish. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine Italian
Servings 2
Calories 140 kcal

Equipment

  • Deep Pan

Ingredients
  

  • 220 grams spaghetti ⠀
  • 13 tbsp Cream Sauce
  • 7 tbsp coconut cream  I refrigerate my coconut cream cans so that the cream hardens, separating it from the liquid and I can easily scoop it out for creamy pastas⠀
  • 4 zucchini  cubed
  • cracked black pepper ⠀
  • salt 
  • olive oil ⠀

Instructions
 

  • Pour a generous amount of olive oil into a deep pan over medium-high heat.
  • Add the zucchini stirring only occasionally, 15-20 minutes or until very tender and lightly browned.
  • Season with a little salt and a lot of pepper. 
  • Meanwhile boil pasta as per packet instructions.
  • Add thé just egg and coconut cream to a bowl and whisk until blended into a smooth cream.
  • Remove zucchini and oil from pan and leave zucchini to drain on paper towels.
  • Once the pasta is cooked add it into the pan and add back in the zucchini.
  • Next add half a cup of pasta water to pan and cook over very low heat for 1 minute. 
  • Add in the cream sauce over very low heat and incorporate quickly using tongs.
  • Serve immediately and...⠀Enjoy 😉 ⠀
Keyword coconut cream, creamy pasta, food, olive oil, pasta recipe, spaghetti, vegan pasta

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