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The Best Vegan Cheese & Tomato Carbonara

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This recipe for Vegan Cheese & Tomato Carbonara is truly the best! It is velvety and smoky with fresh pops of tomatoes and fresh spinach. This is a plant-based twist on a classic Italian dish. Comfort food with a nutritional twist. 

Ingredients

Scale
  • 3 cups of dried spiral pasta

  • 1 tsp of sea salt

  • 2 tbsp olive oil

  • 1 cup of cheese sauce (recipe here)

  • 1 tbsp olive oil

  • 1/3 cup of cherry tomatoes

  • ¼ cup of sundried tomatoes, roughly chopped

  • ¼ to 1/3 cup of pasta cooking water

  • 2 heaping cups of fresh spinach

  • ¼ cup of coconut bacon (recipe here)

Instructions

  1. Add pasta, 1 tsp of sea salt and 2 tbsp of olive oil to boiling water in a medium size saucepan. Cook pasta according to the directions on the package until al dente (tender yet firm). 

  2. Meanwhile, heat 1 tbsp of olive oil in a large sauté pan over medium heat. Add tomatoes and cook for 3 minutes.  Add spinach and sundried tomatoes. Cook until spinach is wilted. Add cheese sauce and stir until combined.

  3. Sauce will be thick at this point.  Add 1/4 – 1/3 cup of pasta water until it is the desired consistency.

  4. Drain pasta and add to saucepan with the sauce.  Stir until pasta is coated in sauce. Sprinkle in coconut bacon and stir.

  5. Serve immediately. Store leftovers in a sealed container in the fridge for 2-3 days.

 

Find it online: https://susancooksvegan.com/vegan-cheese-tomato-carbonara/