Vegan Carbonara

Main Course


  • 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


  1. Boil the water, add salt, olive oil and spaghetti in a pot.
  2. Boil spaghetti for 8-10 minutes or until al dente. Then transfer to a bowl, mix with olive oil and set aside.
  3. Combine UFC Velvet Oat Milk, water, all-purpose flour, salt, ground black pepper and mix all ingredients together.
  4. Heat margarine in a skillet pan until dissolve.
  5. Add sliced champignon mushrooms, vegan ham and stir fry. Pour the mixed sauce and stir until fragrant.
  6. Combine the cooked spaghetti and mix well. Ladle into a plate and garnish with parsley.
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