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Tomato Spaghetti carbonara in bowl with wine 3

Creamy Vegan Tomato Spaghetti Carbonara

Chloe from Forkful of Plants
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 2
This vegan spaghetti carbonara will meet all of your creamy pasta cravings, and is so much healthier than the traditional recipe too!
5 from 11 votes
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Ingredients
  

For the tomatoes

  • 300 g baby plum tomatoes halved
  • 2 cloves garlic crushed
  • 15 g basil leaves whole, stalks chopped
  • 1 tbsp olive oil

For the tomato 'bacon'

  • 8 sundried tomatoes sliced
  • 1.5 tsp liquid smoke
  • 1 tsp soy sauce
  • ¼ tsp smoked paprika
  • 1 twist sea salt

For the pasta

  • 150 g spaghetti
  • 20 g vegan butter (or olive oil)
  • 1 small onion diced
  • 3 cloves garlic sliced
  • 10 g flour
  • 60 ml white wine
  • ½ can canellini beans (120g)
  • 150 ml vegetable stock
  • 1 tsp white miso
  • ¼ tsp liquid smoke

Instructions
 

For the tomatoes and tomato 'bacon'

  • On a lined baking tray, mix the baby plum tomatoes, garlic, basil leaves and stalks, and the olive oil. Season and roast in the oven for 20 minutes at 200°.
  • On a separate small baking tray or dish, combine the chopped sundried tomatoes, liquid smoke, soy sauce, smoked paprika and salt. Mix these really well, rubbing the marinade into the tomatoes so that they’re evenly coated. Cook in the oven for 20 minutes at 200°.

For the pasta

  • Meanwhile, set the spaghetti to cook according to pack instructions.
  • In a bowl, combine the beans and stock and blend until smooth with an immersion blender. If you don’t have an immersion blender, this can also be done in a small bullet blender, or even a full sized blender.
  • Next, heat the vegan butter over a medium heat in a large saucepan. Once melted, add the onion to the pan and fry for 5 minutes until golden.
  • Add the flour, mix well, and then pour in the wine. Give it a good stir and simmer until it thickens, about 2 minutes. Pour in your cannellini bean cream, and stir until combined
  • Add the miso and liquid smoke. Using an immersion blender, blend the sauce until smooth. If you don't have an immersion blender, transfer the sauce to an upright blender.
  • Add the spaghetti, tomatoes, basil and garlic mix and the sundried tomatoes to the pan with the sauce, mix well, and season. Serve straight away.
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