Coconut Cream Carbonara: Dairy Free - Vetta Smart Protein Pasta

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.

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Coconut Cream Carbonara: Dairy Free with Vetta Smart Protein Pasta

Servings: ~4 | Prep: 10-15 mins | Cook Time: 30 mins

Ingredients

• 3 rashes (300g) middle bacon

• 3 large (250g) portobello Mushrooms

• 2 tbsp crushed garlic

• 2 tbsp lemon juice

• 1 tsp lemon rind, grated

• ¼ tsp nutmeg

• ½ tsp salt

• ½ tsp pepper

• 1 large egg Yolk

• 1 tin (400ml) full fat coconut cream, tinned

• 2 heaped tsp cornflour

• 1 cup (100-150g) frozen peas

• ½ a packet (190g) pasta, Vetta Smart Spaghetti

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Method 

1. Chop: Prepare your ingredients by chopping the bacon into small pieces, thinly slice the portobello mushrooms, crush the garlic, grate lemon rind and juice the lemon.

2. Boil: 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.

3. Saute: 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.

4. 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.

5. 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.

6. 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.

7. Quickly stir to combine well and cook until the sauce thickens slightly.

8. Combine:Add the frozen peas to the pan with the creamy sauce. Stir well to combine and heat through for ~5 mins, best done just before serving to avoid over cooking.

9. 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.

10. Serve: Serve 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.

• Can I use 'light' coconut cream?

  I’d recommend against using a light coconut cream as you will lose the creamy taste and texture. Make sure to use full fat.

• Can I make it Vegan?

  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.

• I’m not dairy free, can I add cheese?

  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.

• Can I use regular pasta?

  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)

• I don't eat peas, mushroom or bacon...

  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.

• Storage and reheating:

  Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Alternativey, consider storing leftovers in the freezer for up to 1 month for a meal-prep friendly option.