Delicious and Creamy 10 Minute Vegan Spaghetti Carbonara (Keto Option

Lately this is my go-to "to-tired to properly cook after work" meal, but it doesn't feel like I'm compromising on taste.

Love pasta dishes? You might also like my vegan spaghetti bolognese, my classic vegan Lasagne or my penne with zucchini and peas.

I write a food blog but I am often a very lazy cook, particularly when I'm on my own, or having a bad day. It is sometimes all too easy to open up the Deliveroo app and order something, but of course, this costs money.

The other night, I was thinking about what to eat, should make some toast or instant noodles? I decided instead on this, my version of a vegan spaghetti carbonara.

A traditional carbonara sauce, of course, has bacon or pancetta in it, and is enriched with egg yolks and double cream. My version takes quite a lot of liberties with original, using oat milk cream (which has a fairly neutral flavour) but a velvety texture, lots of sliced garlic, some chopped tomato and is seasoned with nutritional yeast, vegan cheddar (comparably closer in flavour to parmesan than other vegan-style cheeses) and chives. The chives seem to add an additional element to the flavour which isn't oniony at all, but just deeply savoury.

Don't panic if the sauce doesn't quite thicken up too well. I like to add my cooked pasta to it, toss it gently, then leave it to stand for a few minutes to absorb and thicken the sauce.

Also, do not omit the black pepper, it adds that certain something to the flavour. I didn't add any additional salt as nutritional yeast is quite salty and strong, but feel free to season and adjust the final dish as you need.

• spaghetti or just zucchini noodles for a keto version
• garlic, chives and tomatoes
• vegan cream
• nutritional yeast
• vegan cheese

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

Sauté garlic in a little olive oil

Add the chopped tomato and sauté for a couple more minutes

Add the cream and stock to the garlic/tomato

Add the vegan cheese, chives and nutritional yeast

Add the spaghetti to the sauce and mix thoroughly but gently

• Gluten-Free - to make this gluten free, just use your favourite GF pasta.
• Keto - To make it keto, use zoodles instead of spaghetti

• Protein - add your favourite meat substitute chunks for a more filling meal (I love to add plant-based chicken pieces!)

This dish doesn't keep particularly well, but because it's so quick to prepare, it's easy to make it to order!

Carbonara is a traditional Italian dish, from Rome, that consists of pancetta, cream, egg yolks, parmesan and of course, spaghetti. This version is a one dish meal, with the eggs and cream being cooked in the heat of the drained spaghetti.

Looking for other 30 minute vegan recipes? Try these:

How to Make Vegan Pasta Primavera

Easy and Quick Low-Fat Vegan Chilli

Deliciously Easy and Tasty Vegan Paella

How to make Vegan Hot and Sour Soup