The Ultimate Plant-based Tomato Carbonara
Serves: 4
Nutrition: Per serving
Energy
401 Kcal
Fat
7.5g
Saturates
1.2g
Sugars
11g
Salt
0.56g
The ultimate plant-based tomato carbonara! That’s right, a delicious spin on your Italian favourite. This dish is low in saturated fat, low in salt, source of protein* and each portion provides almost half of your recommended fibre intake**.
Ingredients
300g wholewheat pasta
1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, grated or crushed
320g cherry tomatoes, chopped
2 tsp smoked paprika
2 tsp low salt soy sauce
200g Alpro Plain No Sugars alternative to yogurt
3 tbsp nutritional yeast flakes
A handful of fresh parsley leaves, roughly chopped
Freshly ground black pepper
To serve: mixed salad
Method
Cook the pasta al dente according to the instructions on the package.
Heat the oil in a large saucepan over medium heat. Sauté the chopped onion until translucent, add the garlic and cook for another minute. Add the tomatoes, and cook for another 3 minutes, stirring from time to time. Add the paprika and soy sauce and cook for a further 2-3 minutes. Take off the heat.
Drain the pasta but keep a couple of tablespoons of the cooking liquid.
Add the onion and tomato mixture to the pasta, stir in the Alpro Plain No Sugars and nutritional yeast. If the mixture is too thick, add 1-2 tablespoons of the reserved cooking liquid to slacken it. Mix well and season with black pepper to taste.
Serve immediately with parsley sprinkled over the top and mixed salad.
* This recipe provides 19g protein per serving. ** This recipe also provides 14g fibre per serving. The UK government recommends that we consume 30g fibre daily.