Vegan carbonara with white asparagus
Recipe
Serves 2 people
Ingredients
1/2 pack of spaghetti
1 large shallot, minced
1 large garlic clove, minced
a handful of fresh parsley
1 tsp white miso paste
1 tbs vegetable bouillon paste/powder
200-400 ml water
150 ml white wine
300-400 unsweetened plantbased cooking cream
pinch of turmeric powder
6 white asparagus, peeled and chopped into chunks
parmesam cheese (plantbased), grated
100gr of (plantbased) bacon bits
olive oil, as much as needed
salt and pepper
Instructions
1. Start by bringing a large pot of salted water to a boil for the pasta.
2. Meanwhile heat up 4 tablespoons of olive oil in a pan.
3. Add the peeled and chopped asparagus and sauté until soft and slightly golden. Season with salt and pepper and set aside.
4. In the same pan add another 4 tablespoons of olive oil.
5. Add the minced shallot, garlic and miso paste.
6. Fry over medium heat until translucent.
7. Deglaze with the white wine then add the vegetable stock and turmeric.
8. Simmer for 2 minutes before adding water and cream.
9. Let the sauce cook on medium heat until thickened slightly.
10. Add half of the panfried asparagus to the sauce and stir.
11. Boil the spaghetti until al dente and fry of the bacon until crispy in another pan with olive oil.
12. Add the cooked pasta and a good amount of grated parmesan to the sauce and toss well.
13. Finish off with more grated cheese, the remaining asparagus, crispy bacon and fresh parsley.
14. Buon appetito!
SHARING IS CARING!
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