Delicious and creamy cauliflower based vegan spaghetti carbonara sauce with beetroot “bacon” and mushrooms – simple recipe with simple ingredients!
So, you want to lose weight but you love creamy pasta dishes? Well this is for you then so. It has the creaminess and the richness of the traditional fat-filled carbonara, but it won’t clog your arteries and give you a heart attack. The combo of steamed cauliflower and plant based milk gives the creamy texture and the addition of a small concoction of herbs, spices, and condiments, pack it full of flavour. This dish is fully plant based and oil-free. This means that if you have heart disease or are overweight – you can enjoy this guilt-free as it is completely devoid of saturated fat and cholesterol. It also means that if you are not in favour of the exploitation of animals you can enjoy this with a clear conscience because it is a fully vegan spaghetti carbonara. No animals were harmed in the making of this dish.
The beetroot bacon was a first-time experiment. I took inspiration from the carrot hot-dog recipe doing the rounds on the internet and just substituted the carrot for slices of beetroot. It is a bit of a process as you have to steam the beetroot slices and then marinade them and then cook them separately, but, once you do this you could store the little “bacon”strips and use them in other dishes like salads and stir fries! I grilled the beetroot bacon but if you want a more authentic bacon texture you could fry them. But I do not like using oil in my cooking and i don’t recommend it for health reasons! If you’re fit and healthy though, you could allow yourself this treat this one time!
For the Carbonara sauce
- 1 small cauliflower (chopped into florets)
- 175ml unsweetened plant-based milk
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1.4 tsp nutmeg
- 1 tsp white miso (optional)
- 1 tsp of fresh or 1/2 tsp of dried thyme
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- A sprinkle of grated vegan cheese ( I recommend either Violife or Nature&Moi – both can be got in Dunnes or Tesco)
- Spaghetti of your choice – amount of your choice!
For the beetroot bacon
- 1 small raw beetroot
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 tsp rice vinegar
- 1 tsp smoked paprika
- 1/4 tsp ground ginger
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- A sprinkle of ground chilli
- 6-8 mushrooms (sliced)
- 1/2 an onion (sliced)
- Slice the beetroot into slices as thin as possible – a mandolin is great for this. If you don’t have one just do your best with a knife.
- Put a steamer pot on or if you have an electric steamer you can use that too! Try and layer the beetroot slices out evenly in the pot and steam for around 5 minutes until they are softer.
- While they beetroot slices are steaming add all the marinade ingredients to a shallow dish or bowl and whisk together.
- When the beetroot slices are softened add them to the marinade mix and leave overnight, or if you don’t have that much time just leave them as long as possible. But the longer they have the absorb the flavours of the marinade the better it will taste.
- Saute the onions in a good non-stick pan using a squirt of water to stop them from sticking.
- When softened add the mushrooms.
- Put your pasta on to boil as normal.
- Add the chopped cauliflower to a steamer pot and steam until soft (6-8 minutes).
- Put your marinaded beetroot slices under the grill for 5-6 minutes or until crispy (or if you want to fry them work away.)
- Add the cauliflower to a blender or food processor with all the other sauce ingredients (except the vegan cheese) and blend until creamy.
- When everything is cooked and ready add the onions and mushrooms to a pot with the carbonara sauce and stir through adding the grated vegan cheese as well. It will melt through and add a touch more creaminess!
- Drain the pasta and add this to the sauce and stir through.
- Add the beetroot “bacon” at the end – just sprinkle over the top. I didn’t do this and the “bacon” got a bit lost in the carbonara so I definitely recommend adding it at the end so it keeps its crispiness!
I really hope you enjoy this decadent vegan spaghetti carbonara recipe. It’s amazing how creamy the sauce is and it’s open to interpretation – you can add whatever you like to get the flavour effect that you want. A nice bit of crusty bread would be great on the side – if you have the room for it! This can also be made gluten-free if you use something like corn spaghetti or another gluten-free pasta.
Please share this vegan spaghetti carbonara recipe to show how decadent healthy food can be!
Go raibh maith agaibh. 🙂