Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys spaghetti carbonara with vegan option gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys spaghetti carbonara with vegan option gf df ef sf nf using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF:

1. Prepare 200 grams bacon or vegan alternative, finely chopped
2. Prepare 320 ml milk or dairy-free alternative such as almond, hemp or coconut milk
3. Get 1 onion, finely chopped
4. Get 6 tbsp sunflower spread / butter
5. Make ready 4 tbsp coconut cream soured with a little lemon juice
6. Prepare 3 tbsp nutritional yeast, heaped or safe grated cheese
7. Take 2 tbsp cornstarch/cornflour
8. Take 60 ml white wine
9. Prepare 4 tbsp petite pois
10. Prepare 1 tbsp olive oil
11. Make ready pinch black salt
12. Prepare freshly ground pepper and extra nutritional yeast to sprinkle on top
13. Prepare 450 grams gluten-free dried spaghetti

Instructions to make Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF:

1. Mix the cornstarch with a little milk to make a paste, then add the rest of the milk and the salt. Set aside
2. In a large saucepan heat the oil and fry off the chopped bacon and onion. Add the wine and heat on high for a few minutes to deglaze the pan then turn heat to medium for a further 5 minutes before removing bacon and onion to another dish
3. Add the butter to the wine pan, melt it then add the nutritional yeast to make a kind of roux. Whisk in the milk slowly, let thicken for about 10 minutes on a medium-low heat, whisking often so it doesn't burn, then add bacon and onion back in with the peas
4. Turn heat to low and let simmer for around 10 minutes, then stir in the soured coconut cream and salt then cook a further 2 minutes. Meanwhile cook the spaghetti according to the pack instructions https://cookpad.com/us/recipes/333300-vickys-vegan-sour-cream (see recipe)
5. Toss the drained spaghetti through the sauce and serve with a sprinkling of pepper and nutritional yeast flakes or vegan parmesan over the top
6. Ready to serve and ENJOY!

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