Chick’n and Ham Spaghetti Carbonara
If you’re new here, you probably don't know that I live in a shared university house with 4 non-vegans, and recently one of my housemates was making carbonara.
I usually make carbonara with mushrooms, as I try to avoid the meat substitutes and have vegetables instead whenever possible, but this got me thinking… just how close can I get to a traditional carbonara?
The answer: Very.
I used Quorn vegan Smoky Ham slices and Fry's Artisan Lightly Seasoned Vegan Chicken-Style Strips, but whatever equivalents you can get your hands on should work great, I also like to add some chopped up sun dried tomatoes if I have them around!
Of course you can also subtitiute the mock meats for mushrooms instead, its just as delicious.
Yield: 4 servings
Total Time: 30M
1 tbsp dairy free spread
1 white onion, diced
3 garlic cloves, crushed
10 ham-free slices
250g vegan chicken pieces
2 tbsp plain flour
2 cups / 500ml non-dairy milk
A good few sprigs of coriander
- Salt and pepper
300g (dry weight) dried spaghetti
Cut up your ham-free slices and chicken pieces, then in a deep frying pan, fry them off in 1 tbsp dairy free spread along with your garlic and onion.
Add your flour, gently stir in and leave to cook for about a minute, at this point you’ll want to put your spaghetti on to boil as per the instructions on th back of the pack.
Add your non-dairy milk into your carbonara mix and gently stir together, place on a medium heat to bring to the boil, when it will begin to thicken.
Once your spaghetti is cooked, simply drain and then mix it all together! Chop up some coriander and mix through with some salt and pepper just before you serve.
Let us know how you got on in the comments below, and any changes you made!