Vegan Carbonara Pasta - Avantgardevegan Gaz Oakley



1 batch of my Homemade Pasta, recipe in my book
250g/8.8oz Dried Pasta (egg free)


2 tbs Olive Oil
2 Shallots, finely chopped
2 cloves of Garlic, minced
100g/3.52oz Gaz’s Bacon, cut into small cubes

Small handful of Fresh Parsley, lightly chopped

1 cup/240ml Vegan Cream
3 tbs Nutritional Yeast
1/2 tsp White Miso Paste
1 tsp Cracked Black Pepper
1 cup/150g Frozen Peas (optional)


Fresh Parsley


Pre heat a large saucepan over medium heat & add the oil.

When the pan is hot add the shallots & garlic. Sauté until softened & lightly golden. Then add the bacon & parsley.

Bring a large saucepan of lightly salted water to a boil. Add your pasta and cook to the packet instructions.

Cook the mix whilst stirring for about 2 more minutes then turn the heat down low.

Add the cream, miso, nutritional yeast & a pinch of seasoning.

Add the peas.

Let the sauce thicken for a few minutes.

Drain your pasta from the water & add it to the saucepan.

Stir the pasta making sure it’s coated in the sauce.

Serve straight away with chopped parsley



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