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Plant-Based Gluten Free Spaghetti Carbonara

Here's our plant-based take on a rich, smoky carbonara. You'll recreate the sauce with soy cream, meat-free bacon and miso paste, which adds umami richness to the dish. Tumble through gluten free spaghetti and tuck in. Luscious!

20 mins
659kcal
Italian
Plant-Based Gluten Free Spaghetti Carbonara
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Tomato
Tomato
White miso paste (17g)
White miso paste (17g)
Gluten free spaghetti (190g)
Gluten free spaghetti (190g)
Creamy single oat (250ml)
Creamy single oat (250ml)
Meat-free bacon lardons (60g) x2
Meat-free bacon lardons (60g) x2
Cider vinegar (15ml)
Cider vinegar (15ml)
Rocket (50g)
Rocket (50g)
Shallot
Shallot
Garlic clove x2
Garlic clove x2

You'll also need

Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Boil a kettle

Peel and finely dice your shallot[s]

Peel and finely chop (or grate) your garlic

Step 1
2.

Add your gluten free spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite then drain, reserving a cup of the starchy pasta water

Step 2
3.

While the spaghetti is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your meat-free bacon lardons and cook for 4-5 min or until golden and crispy all over

Step 3
4.

Once done, transfer the crispy meat-free bacon to a bowl and return the pan to a medium heat with a drizzle of olive oil

Add the diced shallot with a pinch of salt and cook for 2-3 min or until starting to soften

Once starting to soften, add the chopped garlic and cook for 1 min further or until fragrant

Step 4
5.

Meanwhile, combine half of your cider vinegar (save the rest for later!) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl and give it a good mix up – this is your dressing

Dice your tomato[es]

Step 5
6.

Once the garlic is fragrant, reduce the heat to medium-low and add your creamy single oat, white miso paste and remaining cider vinegar

Season with a generous grind of black pepper and cook for 2-3 min or until thickened to a double cream-like consistency

Step 6
7.

Once the sauce has thickened, stir the cooked spaghetti through the sauce with half the crispy meat-free bacon (save the rest for garnish!) and give everything a good mix up until the pasta is fully coated in the sauce – this is your plant-based gluten free spaghetti carbonara

Tip: Add a splash of starchy pasta water if the sauce is a little thick!

Wash your rocket, then pat it dry with kitchen paper

Step 7
8.

Serve the plant-based gluten free spaghetti carbonara and top with the reserved crispy meat-free bacon and a grind of black pepper

Combine the rocket and diced tomato, then serve to the side and drizzle over the dressing

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
659kcal
Energy
22g
Fat
89.9g
Carbohydrate
7.5g
Fibre
23.5g
Protein
3.2g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (gluten, soya).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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