This was so good! I don't normally like posting things with too many 'faux' ingredients, or UK specific ingredients, so forgive me for this post! It does call for vegan bacon and tofutti cream cheese, I don't normally have them in but had some cream cheese left from the dip post below and really fancied a creamy pasta. I don't think I ever had pasta carbonara before in my life and realize this won't be traditional in any way shape or form! But it was damn good.... and quick - my two favourite things in a meal ;)
Creamy Linguini Carbonara: serves 1
80g linguini
30g tofutti cream cheese
1 clove garlic, minced
50ml veg stock, I made up 125ml with 1/4 tsp marigold vegan stock granules, in case I needed more
1/8 tsp smoked sea salt
1 rasher vegan bacon, I used vegi deli, diced.
1 shallot, diced
10g vegan margarine
black pepper
Spinach, sliced, I didn't weigh this, maybe 40g? Just eyeball it.
Cook the pasta according to package instructions. Meanwhile melt the margarine in a small saucepan and gently fry the shallots and bacon until the shallots are soft and bacon is cooked, just a couple minutes. Stir in the garlic then add the veg stock, cream cheese, salt and some grinds of black pepper. Stir until all combined and nice and creamy. Drain the pasta, return to the pot and pour over the sauce. Add the spinach and stir until just wilted. Serve at once with maybe some grated cheezly on top and some more black pepper.
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ooo yum!
ReplyDeleteOoh a plate of that for lunch right now would be great! It looks delish :)
ReplyDeleteYum. If someone doesn't like the faux cheese, I use grounded pine nuts which I toast with some olive oil and they become quite creamy and create the effect of scrambled egg too.
ReplyDeleteI LOVE pasta and I've been eating a ton of it lately. I love making creamy sauces with tofutti cream cheese, it is quick and delicious. I wish we had vegan bacon here because that would be a perfect addition. Gorgeous photo!
ReplyDeleteThanks everyone for the comments :) Barbara - that sounds lovely! I always love the smell of toasted pine nuts when I grind them with some olive oil for the start of pesto, but never thought of stopping there and using them that way - thanks :)
ReplyDeleteVV - this was my first attempt at using the tofutti cream cheese for a pasta sauce, it's so nice isn't it?? Can't wait to try other flavours too :)
Bringing up an older recipe ... Debbie... I made this last night... Oh, wow... absolutely delicious. I had to tweak it a bit to make 4 servings. I actually used the entire tub (227 g) of Tofutti Cream Cheese, and about 7 strips of faux bacon. Hubby and I loved it; and it appears that our 20 month old daughter really loved it too. Another success. (Finally able to post with a Google account!)
ReplyDeleteShelagh
So glad to hear that! And thank you for bringing up an older recipe - I forgot all about this one!! Haha, must make it again - soon! :-)
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