You won't believe this vegan carbonara is completely plant-based - the creamy, umami-rich sauce and crunchy coconut bacon will delight you!
12ozBucatini or Linguine or Spaghetti
1Recipe Coconut Bacon
1/4CupExtra Virgin Olive Oil
2Large Cloves Garlic
1 1/2TbsNutritional Yeast
1/3CupUnsweetened Almond Milk
1/2TspPepper or more to taste
Start by cooking the pasta according to the package's instructions.
While pasta is cooking, make the recipe for coconut bacon.
To make the sauce, combine all ingredients into a high-speed blender. I would recommend starting with 1 Tsp of the Truffle Oil to start to see how you like the taste; if needed, add the second tsp. Blend on high until the sauce is smooth and creamy. Note - if you don't have a high-speed blender, you will need to blend for longer to make sure the sauce is creamy enough.
When pasta is done cooking, drain the water and return the pasta to the pot. Mix in the sauce, making sure all the pasta is evenly covered. Then, mix in about 3/4 of the coconut bacon (reserving some for garnish).
Serve pasta in bowls with extra coconut bacon and fresh cracked black pepper.