Vegan Carbonara
Main Course
Ingredients
- 150 g. Spaghetti
- ¼ Tsp. Salt
- 1 Tbsp. Olive Oil
- 50 g. Vegan Ham
- 40 g. Sliced Champignon Mushrooms
- 1 Tbsp. Margarine
- 60 ml. UFC Velvet Oat Milk unsweetened
- 60 ml. Water
- 1 Tsp. All-Purpose Flour
- 1/8 Tsp. Salt
- ½ Tsp. Ground Black Pepper
- 1 Tbsp. Olive Oil
- Parsley
Instructions
- Boil the water, add salt, olive oil and spaghetti in a pot.
- Boil spaghetti for 8-10 minutes or until al dente. Then transfer to a bowl, mix with olive oil and set aside.
- Combine UFC Velvet Oat Milk, water, all-purpose flour, salt, ground black pepper and mix all ingredients together.
- Heat margarine in a skillet pan until dissolve.
- Add sliced champignon mushrooms, vegan ham and stir fry. Pour the mixed sauce and stir until fragrant.
- Combine the cooked spaghetti and mix well. Ladle into a plate and garnish with parsley.
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