Creamy Dairy-Free Coconut Cream Carbonara Pasta
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. 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. The additions of zest and juice of a lemon and a small pinch of nutmeg bring freshness and complexity, balancing the richness of the coconut cream and the savoury notes of the bacon and mushrooms. The dish can also be made vegan-friendly by omitting the bacon and egg yolk, and instead adding a sprinkle of nutritional yeast for added depth of flavour.
Ingredients 13
3 middle bacon rashers, rind removed, chopped into small pieces
3 portobello mushrooms, large, 250g, thinly sliced
2 tbsp garlic, minced
2 tbsp lemon juice
1 tsp lemon rind, grated
1⁄4 tsp ground nutmeg
1⁄2 tsp sea salt
1⁄2 tsp black pepper, freshly ground
1 egg yolk, large
400 ml full-fat coconut cream, tinned
2 tsp cornflour, heaped
1 cup frozen peas, 100-150g
1 packet spaghetti pasta (Vetta Smart Protein), 375g
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Method 9
Prepare the Ingredients: Chop the into small pieces, thinly slice the , mince the , grate the , and juice the .
Cook the Pasta: In a separate pot, start to boil water with a pinch of salt. Cook the Vetta Smart Protein according to package instructions until al dente, usually around 10-12 minutes.
Fry the Bacon: In a pan, cook the chopped 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 along with minced , , and until the mushrooms are tender and golden brown.
Make the Sauce: In a small bowl, whisk together the , , , , and . 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 into the empty tin with a small splash of water (~2 tbsp). Mix until the cornflour is dissolved before adding it into the pan. Quickly stir to combine well and cook until the sauce thickens slightly.
Add the Peas: Add the to the pan with the creamy sauce. Stir well to combine and heat through for 3-4 minutes, best done just before serving to avoid overcooking.
Combine Everything: Drain the cooked once al dente and add it to the pan with the sauce mixture. Toss everything together until the pasta is evenly coated with the sauce.
Serve and Garnish: Serve the Creamy Dairy-Free Bacon & Mushroom Carbonara hot, garnished with additional grated , chopped parsley, or nutritional yeast for a dairy-free parmesan taste.
Goodness to Glow's tips
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.
