Vegan carbonara (VG)

This vegan twist on a classic pasta dish delivers all the comforting savoury flavour you’d expect...

  • Feeds 4
  • Ready in 35 minutes

Ingredients

  • 50g vegan spread
  • 1 large onion, diced
  • 400g Co-op chestnut mushrooms, sliced
  • 3 garlic cloves, chopped
  • 1 large courgette, chopped
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 300g Co-op spaghetti
  • 150ml dairy free cream alternative
  • 100g Co-op frozen British garden peas
  • 30g vegan cheese alternative, grated, plus an extra sprinkle
  • ½ x 25g pack flat leaf parsley, roughly chopped 

Method

  1. Melt the spread in a large pan over a medium heat and cook the onion for 2 mins, until translucent
  2. Reduce the heat, add the mushrooms and cook for 10 mins, until caramelised 
  3. Add the garlic and cook for a further minute
  4. Turn the heat back up to medium, add the courgette and cook for 5 mins, until softened
  5. Stir in the soy sauce and paprika, simmer for 1 minute, then remove from the heat
  6. Cook the spaghetti in a separate pan according to the pack instructions, then drain, reserving 150ml of the cooking water
  7. Add the pasta and cooking water to the pan of vegetables, then stir in the cream alternative, peas and vegan cheese alternative
  8. Simmer for 4-5 mins, to reduce and combine
  9. Season to taste, then sprinkle over the parsley and extra vegan cheese alternative to serve