Dairy Free Spaghetti Carbonara (No Egg)
Deliciously creamy, this dairy free spaghetti carbonara with bacon also contains no egg, so is perfect for those with milk & egg allergies. A quick and tasty midweek recipe the whole family will love!
Servings: 4 people
Calories: 597kcal
Ingredients
- 300 g (10.5 oz) Dried spaghetti can be substituted for gluten free pasta
- 300 ml (10 fl oz) Oatly cream can be substituted for soya cream
- 8 rashers Back bacon smoked or un-smoked
- 2 tablespoon Nutritional yeast
- 200 g ( 7 oz) Mushrooms
- 2 cloves Garlic crushed
- 1 tablespoon Olive oil
- Black pepper to season
Instructions
- Follow the instructions on the packet to cook the spaghetti. Remember to keep aside a cup of the cooked pasta water, as it will help thicken the sauce and bind it to the pasta.
- Prepare the bacon and mushrooms by chopping them. Finely crush the garlic, either by finely chopping it or using a garlic press.
- Heat a frying pan over medium heat with a small amount of oil. Once the pan is hot, add the bacon and fry for 4 minutes, stirring regularly.
- Add the mushrooms to the pan and continue frying for another 3 minutes until the mushrooms become soft.
- Next, add the crushed garlic and cook for an additional minute.
- Drain the cooked spaghetti, but make sure to save some of the pasta water.
- In the frying pan, pour in the Oatly cream and nutritional yeast. Add around half a ladleful of the pasta water and stir well for a couple of minutes to allow the sauce to thicken.
- Stir in the cooked spaghetti until the sauce coats all the strands evenly.
- Season the dish with salt & freshly ground black pepper, then stir again and taste, adding more if necessary.
- Garnish with chopped parsley and serve immediately.
Notes
Top Tips
- Don’t forget to reserve a cup of pasta water to add to the sauce, this is your secret ingredient! It adds flavour to the dish, helps thicken the sauce and helps the sauce cling to the pasta.
- Finely dice the mushrooms in a food chopper into really small pieces if you have picky eaters.
- Although you can store the pasta carbonara in the fridge once cooked, I REALLY recommend eating it straight after cooking for the best results.
- If you are using smoked bacon or pancetta and cooking for small children, you may not need to add salt.
- Cook the bacon until it's crispy for extra flavour.
Nutrition
Calories: 597kcal | Carbohydrates: 62g | Protein: 16g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 46mg | Potassium: 487mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1109IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg