Recipe: Appetizing Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF

Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF.

You can have Vickys Spaghetti Carbonara with Vegan Option GF DF EF SF NF using 13 ingredients and 5 steps. Here is how you achieve it.

It's 200 grams of bacon or vegan alternative, finely chopped.
You need 320 ml of milk or dairy-free alternative such as almond, hemp or coconut milk.
Prepare 1 of onion, finely chopped.
You need 6 tbsp of sunflower spread / butter.
It's 4 tbsp of coconut cream soured with a little lemon juice.
You need 3 tbsp of nutritional yeast, heaped or safe grated cheese.
Prepare 2 tbsp of cornstarch/cornflour.
It's 60 ml of white wine.
It's 4 tbsp of petite pois.
It's 1 tbsp of olive oil.
It's pinch of black salt.
You need of freshly ground pepper and extra nutritional yeast to sprinkle on top.
It's 450 grams of gluten-free dried spaghetti.

Mix the cornstarch with a little milk to make a paste, then add the rest of the milk and the salt. Set aside.
In a large saucepan heat the oil and fry off the chopped bacon and onion. Add the wine and heat on high for a few minutes to deglaze the pan then turn heat to medium for a further 5 minutes before removing bacon and onion to another dish.
Add the butter to the wine pan, melt it then add the nutritional yeast to make a kind of roux. Whisk in the milk slowly, let thicken for about 10 minutes on a medium-low heat, whisking often so it doesn't burn, then add bacon and onion back in with the peas.
Turn heat to low and let simmer for around 10 minutes, then stir in the soured coconut cream and salt then cook a further 2 minutes. Meanwhile cook the spaghetti according to the pack instructions https://cookpad.com/us/recipes/333300-vickys-vegan-sour-cream.
Toss the drained spaghetti through the sauce and serve with a sprinkling of pepper and nutritional yeast flakes or vegan parmesan over the top.