Coconut Cream Carbonara With Vetta Smart Protein Pasta – Dairy Free
A rich and creamy carbonara—without the dairy! This lighter take on the classic uses silky coconut cream and high-protein pasta for a satisfying, nourishing meal that doesn’t feel heavy.
The ultimate comfort food recipe!
I love a comforting creamy carbonara but I often don’t feel great after eating all that cream, which is where tinned coconut cream makes its hero appearance. My Coconut Cream Carbonara recipe with Bacon, Mushroom and Peas is a lighter and dairy-free alternative. So whether you're following a dairy-free lifestyle or simply looking to switch up your pasta game, this recipe is a must-try.
What's carbonara without the irresistible allure of crispy bacon? In this recipe, I start by crisping up the chopped bacon to perfection, infusing the dish with smoky, meaty goodness. The bacon not only adds a depth of flavor but also provides a delightful contrast in texture against the creamy coconut sauce and soft mushrooms.
Something that’s a little bit different about this recipe is the zest and juice of a lemon and a small pinch of nutmeg. These additions bring freshness and complexity, balancing the richness of the coconut cream and the savoury notes of the bacon and mushrooms.
Protein Spaghetti: Vetta Smart Pasta
Now, lets talk about the secret ingredient that takes this dairy-free carbonara to the next level! Introducing Protein Spaghetti by Vetta Smart Pasta. As a pasta enthusiast looking for healthier alternatives, this is one of my go-to brands (not sponsored). Not only does Vetta Smart Pasta offer the familiar comfort of traditional spaghetti, but it has twice the protein and 25% less carbs than its classic carby counterpart. By swapping out regular pasta for this protein-packed option, we can boost the overall nutrition profile without compromising on taste.
Vegan-Friendly Option
For those adhering to a vegan lifestyle, fear not! This recipe can easily be adapted to suit your dietary preferences. Simply omit the bacon and egg yolk, and you'll still be left with a sumptuous vegan carbonara that's bursting with flavour. Consider adding a sprinkle of nutritional yeast for added depth of flavour.
Coconut Cream Carbonara With Vetta Smart Protein Pasta – Dairy Free
Servings: 4 | Prep: 10-15 mins | Cook Time: 30 mins
Ingredients
3 rashes (300g) middle bacon, rind cut off
3 large (250g) portobello mushrooms
2 tbsp garlic, minced
2 tbsp lemon juice
1 tsp lemon rind
¼ tsp nutmeg, ground
½ tsp sea salt
½ tsp black pepper, freshly ground
1 egg yolk, large
1 tin (400ml) coconut cream, full-fat, tinned
2 heaped tsp corn flour
1 cup (100-150g) peas, frozen
1 packet (375g) Vetta Smart Protein Spaghetti Pasta
Method
Prepare the Ingredients: Chop the bacon into small pieces, thinly slice the portobello mushrooms, crush the garlic, grate lemon rind and juice the lemon.
Cook the Pasta: In a separate pot, start to boil water with a pinch of salt. Cook the Vetta Smart Spaghetti pasta according to package instructions until al dente, usually around 10-12 minutes.
Fry the Bacon: In a pan, cook the chopped bacon over medium heat for 5-10 minutes until it becomes crispy. To prevent splattering, partially cover the pan with a lid.
Sauté the Mushrooms: In the same pan, using the bacon fat, sauté the sliced mushrooms along with crushed garlic, salt, and pepper until the mushrooms are tender and golden brown.
Make the Sauce: In a small bowl, whisk together the coconut cream, egg yolk, lemon juice, lemon rind, nutmeg. Pour the mixture into the pan with the cooked mushrooms and bacon. Stir to combine.
Thicken the Sauce: Once the mixture is heated, add the cornflour into the empty coconut cream tin with a small splash of water (~2 tbsp). Mix until the cornflour is dissolved before adding until the pan. Quickly stir to combine well and cook until the sauce thickens slightly.
Add the Peas: Add the frozen peas to the pan with the creamy sauce. Stir well to combine and heat through for 3-4 minutess, best done just before serving to avoid over cooking.
Combine Everything: Drain the cooked spaghetti once al dente and add to the pan with the sauce mixture. Toss everything together until the pasta is evenly coated with the sauce.
Serve and Garnish: the Creamy Dairy-Free Bacon & Mushroom Carbonara hot, garnished with additional grated lemon rind, chopped parsley or nutritional yeast for a dairy-free parmesan taste.
Frequently Asked Questions
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I’d recommend against using a light coconut cream as you will lose the creamy taste and texture. Make sure to use full fat.
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To make this recipe vegan-friendly, simply omit the egg yolk and bacon. The egg yolk adds creaminess, but the dish will still be delicious without it. You can consider adding a vegan alternative such as a tablespoon of nutritional yeast for added flavor complexity.
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Yep! I’m not dairy-free but love the idea of using coconut cream instead of heavy cream for a lighter alternative. Sometimes I like to garnish this dish with some fresh parmesan for a deeper flavour or add some into the sauce before tossing through the pasta.
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Of course! Use your preferred brand of pasta and cook as per the instructions. I like to use the Vetta Smart Pasta because it adds extra protein to keep me fuller for longer.
If you’re located in Australia, you can buy Vetta Smart Pasta from your local Coles or Woolworths. (Not sponsored - I just like this brand)
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Feel free to experiment with different ingredients and variations to suit your dietary and taste preferences. You can try adding other vegetables like spinach, roasted cherry tomatoes or even pumpkin and pine nuts.
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Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Alternately, consider storing leftovers in the freezer for up to 1 month for a meal-prep friendly option.
