Clean Eating Vegan Carbonara

There I was again, on that fateful Tuesday evening wondering what on earth I was going to make for dinner to feed me and the little ones. Wednesday is food shopping day and by Tuesday I’m usually out of everything except for mushrooms and kale. It’s a good job we love mushrooms and kale!

This week my lovely Husband wasn’t going to be home for dinner which meant that the boys and I could go vegan/vegetarian for a few days. My boys aren’t overly fussed about eating meat and I love any excuse to get creative in the kitchen without spending lots of money. This particular day had been a busy one and I had to squeeze in a Drs appointment for my youngest in between the school pick up and dinner so whatever I was making, it had to be quick! This meal ticked all the boxes for me, we loved it! And maybe my bacon carbonara loving Husband will too. I’ll just have to wait till next Tuesday to find out! 😉

Clean Eating Vegan Carbonara is delicious, thick and creamy and very satisfying. I made this with Brown Rice Spaghetti which made it gluten free too. You could use wholewheat spaghetti if you wanted too and it would be just as delicious!

What is your ‘go to’ quick meal on a busy day?

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Clean Eating Vegan Carbonara

By The Kitchen Shed Published: March 12, 2014

• Yield: 2-3 Servings
• Prep: 5 mins
• Cook: 15 mins
• Ready In: 20 mins

Clean Eating Vegan Carbonara is delicious, thick and creamy and very satisfying. I made this with Brown Rice Spaghetti which made it gluten free too. You could use wholewheat spaghetti if you wanted too and it would be just as delicious!

Ingredients

• 1/2 teaspoon Olive Oil
• 150 grams Mushrooms sliced
• 2 handfuls Kale sliced
• 2 cloves Garlic minced
• 250 ml Almond Milk unsweetened
• 1 teaspoon Bouillion Stock Powder reduced salt, organic if possible
• 2 Tablespoons Nutritional Yeast
• 200 grams Brown Rice Spaghetti snapped in half

Instructions

1. Have a saucepan of boiling water on the go, ready to cook your spaghetti. (Brown Rice Spaghetti takes about 8 minutes to cook).
2. Place the oil, mushrooms and kale into a non stick saucepan or wok and cook for about 5 minutes, until the mushrooms turn golden brown.
3. Add the garlic and cook for about 30 seconds.
4. Pour in the almond milk and add the stock powder and nutritional yeast.
5. Let it simmer for 8 - 10 minutes, whilst you cook the brown rice spaghetti.
6. Once the spaghetti is cooked, drain it in a colander and then stir it into the mushrooms and kale.
7. Serve and enjoy.

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