• Life on the Veg

Creamy Carbonara with Garlicky Sprouts & Crunchy Bacon Bits 🤤

So apparently my husband is a secret boss-level Vegan Chef master… 👨‍🍳🌱😍


There will be recipe’s a plenty coming in future posts stemming from the husband, but today, we are going to focus on this outright revelation. It was so good, he made it for lunch and then I hounded him all afternoon until he made it again for dinner (with enough left for lunch the next day 😋).


This peppery, garlicky, creamy beauty was cooked in 1 pot. ONE POT. 💚

Ingredients

Spaghetti – 8 oz

Brussel sprouts – 2 cups, halved

¼ cup of Vegan margarine

¼ cup of all-purpose flour

2 cups of vegetable broth

2 cups of oat, hazelnut or any non-dairy milk (we used Hazelnut)

8 cloves garlic – minced

Pepper – A LOT

Salt – to taste

6 rashers of plant-based bacon (we used Lightlife Smart Bacon)


Method

Sauté garlic & sprouts on mid-high heat for 5-8 mins. Season with S&P and cook on lower heat for 10 mins (until the sprouts are delicious and tender). Pop them in a bowl on the side.


Preheat oven to 220 degrees and cook bacon as instructed. You want it crispy enough that you can crack it easily and make crispy bacon pieces.


If you’ve ever made white sauce, it’s the same here. Melt butter and slowly add flour, whisky as you go. Let the flour cook for about 2-3 mins.


Add the broth, milk, salt and a healthy dose of Pepper. Bring to the boil.


Add spaghetti and let it cook in the liquid. Press it into the saucepan as it cooks. Stir every few minutes until spag is cooked.


Add the crispy bacon, sprouts and garlic and give it a good mix. Taste, and add seasoning as preferred. (Pepper, pepper and more pepper). Perhaps leave a few bacon sprinkles for the top.


Voilà – Trough on and enjoy! 🤤


Doha peeps – we found Lightlife Smart Bacon in Megamart.

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