I’m a big fan of Italian food. It’s one of the cuisines I felt I’d miss out on as a vegan due to all the creamy sauces and cheeses. But actually, it’s not been very difficult eating Italian when you omit the dairy and go for a tomato-based dish. Still, it’s something I’ve wanted to develop even further, so we can experience an authentic Italian taste with a wider variety of dishes. In fact, out of the five recipes I’ve already created this year, they are all Italian. Check out my Pig Out panzanella salad too.
My mum has always loved a good carbonara, but I felt the flavour in her recipe wasn’t the best it could be, so I have swapped out the bacon for vegan chorizo and added a frivolous sprinkling of fresh rosemary to make it a much bolder dish.
Alright, let’s get all Jamie Oliver on this and make some rustic Italian grub.
170g chestnut mushrooms, sliced
130g vegan chorizo (or one packet), sliced and then quartered
2 garlic cloves, minced
Glug of olive oil
2 tsp fresh rosemary
Carbonara sauce ingredients:
300g silken tofu (or one packet)
180 ml plant-based milk
1 tsp onion powder
1 tsp garlic powder
1 tbsp nutritional yeast
1/4 tsp cayenne pepper
1 tsp soy sauce
1/2 juice lemon
Salt and pepper
GETTING IT MADE AND INTO YOUR MOUTH
Start by adding the sauce ingredients to a blender and blitz until smooth. Set aside.
Then, boil the linguine in a saucepan of salted water.
Meanwhile, heat the olive oil in a frying pan on medium-low and add the garlic for 2 minutes. Add the mushrooms and turn up the teat to medium. Cook for 3 or 4 minutes until soft, brown and smelling delicious.
Add the chopped rosemary and stir for another 2 minutes before taking it off the heat.
When the linguine has cooked, drain well and add to the frying pan. Pour over the sauce and stir.
Season with salt and pepper and stir. Garnish with a spring of rosemary, or a sprinkle of parsley like we did.
Butter some bread and top it with some carbonara. It’s the best way to eat spaghetti, I swear.