How To Make Vickys Spaghetti Carbonara With Vegan Option Gf Df Ef Sf Nf

Sherry M Watson
Ratings : 4.2 ⭐ from 1663
⌛ 40 mins
🗒️ 13 ingredients
👩‍🍳 4 servings

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Today's special is the vickys spaghetti carbonara with vegan option gf df ef sf nf. This enjoyable recipe is simple and quick to prepare.

All you need are 13 ingredients and the willingness to follow 5 easy steps.

How to make Vickys Spaghetti Carbonara With Vegan Option Gf Df Ef Sf Nf


  • 200 grams bacon or vegan alternative, finely chopped
  • 320 ml milk or dairy-free alternative such as almond, hemp or coconut milk
  • 1 onion, finely chopped
  • 6 tbsp sunflower spread / butter
  • 4 tbsp coconut cream soured with a little lemon juice
  • 3 tbsp nutritional yeast, heaped or safe grated cheese
  • 2 tbsp cornstarch/cornflour
  • 60 ml white wine
  • 4 tbsp petite pois
  • 1 tbsp olive oil
  • pinch black salt
  • freshly ground pepper and extra nutritional yeast to sprinkle on top
  • 450 grams gluten-free dried spaghetti
⚡Before proceeding to the steps of creating "How To Make Vickys Spaghetti Carbonara With Vegan Option Gf Df Ef Sf Nf", it is advisable to explore the following brief health tips:
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "vickys spaghetti carbonara with vegan option gf df ef sf nf".

💡️ Once all the ingredients are ready, you can prepare vickys spaghetti carbonara with vegan option gf df ef sf nf by executing the 5 following procedures:


  • Mix the cornstarch with a little milk to make a paste, then add the rest of the milk and the salt. Set aside
  • 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
  • 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
  • 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
  • Toss the drained spaghetti through the sauce and serve with a sprinkling of pepper and nutritional yeast flakes or vegan parmesan over the top

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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