Spaghetti Carbonara vegan-style

It’s all about those vegan bacon bits!

Prep | 10 mins

Cook | 10 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 20 minute meal


Vegan Cacio e pepe (the pasta base):

250g gluten-free spaghetti

1tbsp olive oil

2 large tbsp vegan cream cheese

2tbsp pasta water

Salt and lots of freshly ground black pepper

Vegan Pancetta (AKA those lovely Vegan Bacon Bits!):

280g block of firm tofu, drained of excess moisture then cut into little cubes

4tbsp soy sauce

2tbsp maple syrup

2tbsp water

1tbsp smoked paprika

1tbsp breadcrumbs (optional; makes it extra crispy)

To garnish:

Handful of flat leaf parsley, rough-chopped (optional)


Preheat your oven to 180C and line a baking sheet with parchment paper

Cook the spaghetti according to instructions (around 10 mins)

While the pasta cooks make the Vacon. Add all the ingredients except tofu & breadcrumbs to a saucepan, bring to the boil then take off the heat and stir in the tofu & breadcrumbs to coat. Spread evenly over the baking sheet and cook until you’ve completed the next step (around 5 mins) for a crispy finish

When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cream cheese and seasoning. Heat on low until the chease has melted and is well combined

Portion into serving bowls and top with the vegan bacon bits and parsley. Absolutely delicious! Enjoy x

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Published by misterrands


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