The Vegetarian Butcher Carbonara
Swapping for 'The Vegetarian Butcher' NoBacon gives a vegetarian alternative to this popular pasta dish that retains all those great flavours.
Italian
Vegetarian
Plant Based
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher Carbonara
−
+
£12.02
For the Mushroom Bacon:
Olive oil
/ml
25.0 ml
0%
Chestnut mushrooms
/g
300.0 g
0%
The Vegetarian Butcher NoBacon 2kg
/g
400.0 g
0%
For the sauce:
Cashew
/g
250.0 g
0%
KNORR Professional Vegetable Jelly Bouillon 800g
/ml
15.0 ml
0%
Water
/ml
600.0 ml
0%
Lemon juice
/ml
15.0 ml
0%
KNORR Professional Garlic Puree 750g
/g
20.0 g
0%
To serve:
Olive oil
/ml
50.0 ml
0%
flat parsley
/g
10.0 g
0%
Cracked Black Pepper
/g
1.0 g
0%
Banana shallots
/g
250.0 g
0%
Vegan Cheese
/g
200.0 g
0%
/
For the Mushroom Bacon:
-
Olive oil 25.0 ml
-
Chestnut mushrooms 300.0 g
For the sauce:
-
Cashew 250.0 g
-
Water 600.0 ml
-
Lemon juice 15.0 ml
To serve:
-
Olive oil 50.0 ml
-
flat parsley 10.0 g
-
Cracked Black Pepper 1.0 g
-
Banana shallots 250.0 g
-
Vegan Cheese 200.0 g
Preparation
-
For the Mushroom Bacon:
- In a large pan, Saute 'The Vegetarian Butcher' NoBacon smoked lardons with olive oil till crispy and set aside.
- In same pan add thinly sliced chestnut mushroom and saute for 4 minutes.
-
For the sauce:
- Bring the water to the boil then whisk in the KNORR Professional Jelly Bouillon.
- Place the cashew nuts, lemon juice, bouillon and KNORR Garlic puree in to a blender and blitz until smooth.
- Pour out in to a saucepan.
-
To serve:
- Cook the pasta then drain and toss through a little olive oil.
- Heat the remaining oil then sweat the shallots for 2 minutes.
- Add the sauce and gently heat to thicken.
- Add 'The Vegetarian Butcher' NoBacon and sautéed mushrooms in to the sauce then pour over the pasta.
- Gently mix and pour in to serving bowls.
- Garnish with chopped parsley, black pepper and grated Vegan hard cheese.
