Vegan Penne Carbonara
20 Minutes
2 Persons
175 grams penne pasta
100 grams Vivera plant Bacon
250 g chestnut mushrooms
1 leek
1 clove garlic
12 g non-dairy butter
12 g flour
200 ml non-dairy milk
olive oil, salt and pepper
What to do
Cook the penne according to the packet instructions.
Thinly slice the chestnut mushrooms and the leek. Wash the leek rings in a colander. Finely chop the garlic.
Fry the mushrooms in a large frying pan with a splash of olive oil in three batches until golden brown and done. Next, gently fry the leeks for five minutes. Remove from the pan. Fry the bacon pieces with a splash of olive oil until crispy for six minutes on high heat. Remove from the pan. Melt the butter in the pan and add the garlic. Add the flour and cook, stirring, for three minutes. Add a pinch of salt and then the non-dairy milk. Reduced the heat to low and let the sauce thicken while stirring. Add the pasta, mushrooms, leek and half of the bacon and mix. Transfer the pasta onto plates and divide the rest of the bacon on top. Season with plenty of freshly ground pepper.
Bon appetit!
