Best Ever Vegan Carbonara - Gaz Oakley
Vegan Carbonara with homemade pasta, sautéed shallots and garlic, bacon cubes, cream, miso, and nutritional yeast—served fresh with a garnish of parsley.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Wooden spoon
- Plate
Ingredients
- 1 batch of my Homemade Pasta, recipe in my book
- 250g/8.8oz Dried Pasta (egg free)
- 2 tbs Olive Oil
- 2 Shallots, finely chopped
- 2 cloves of Garlic, minced
- 100g/3.52oz Gaz’s Bacon, cut into small cubes
- Small handful of Fresh Parsley, lightly chopped
- 1 cup/240ml Vegan Cream
- 3 tbs Nutritional Yeast
- 1/2 tsp White Miso Paste
- 1 tsp Cracked Black Pepper
- 1 cup/150g Frozen Peas (optional)
- Fresh Parsley
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