Whenever I make my Creamy Carbonara Sauce, it always reminds me of my first trip to Rome. At the time I was a vegetarian and keen to try a traditional Spaghetti Carbonara. Coincidentally, a restaurant next door to the hotel I was staying at claimed to serve up the best Spaghetti Carbonara in the city. A lot has changed since then so purists may question the authenticity of my adapted recipe.
If you can’t find liquid aminos, you can also use tamari or a vegan worchester sauce.
As a rough guide, this recipe serves 2.
- 250g wholewheat spaghetti
- 200g chestnut mushrooms
- 200ml soya cream
- 100ml soya milk
- 100g frozen peas
- 2 cloves of garlic
- 1 stick of celery
- 1 brown onion
- 4 tbsp. nutritional yeast
- 1 tbsp. fresh or dried oregano
- 1 tbsp. rapeseed oil
- Sea salt and black pepper to taste
Peel and finely chop the mushrooms, garlic and onion. Heat the rapeseed oil in a large saucepan using a medium heat then add the prepared vegetables – apart from the frozen peas as these will be stirred through the sauce at the end.
Cook for 5 minutes to allow the vegetables to soften a little then add the oregano. Coat the vegetables in the oregano then cook for 5 minutes.
Add the soya cream, soya milk and nutritional yeast then stir to combine. Cook for a further 10 minutes while you prepare the spaghetti.
Start by adding the spaghetti to a large saucepan filled with water. Heat the water using a medium heat then cover the saucepan with a lid. Cook for 10-12 minutes, stirring occasionally to stop the spaghetti from sticking together.
Drain the spaghetti using a colander then add it to the sauce along with the frozen peas. Stir to combine then season to taste.
Allow the frozen peas to thaw, this should only take a couple of minutes.