300 g spelt pasta
2 boxes Smoked Bacon Strips by Vegetarian Butcher
1 bag of rocket salad
1 bag (vegan) grated cheese
250 ml soy cream
2 tbsp white wine vinegar
½ liter vegetarian chicken stock (for sale in the conceptstore in The Hague) or vegetable stock
½ bunch parsley
6 tbsp olive oil
2 cloves of garlic
3 sprigs of thyme
salt & pepper
Cook the spelt pasta as described on the packaging. Bake the Bacon Strips in a large frying pan crispy in 4 tbsp olive oil. Put them onto a plate once they are done. They become even more crispier and get a better texture by resting.
Cut the onion coarsely, chop the garlic and add the remaining olive oil in the frying pan and fry them on. Zipper the leaves from the thyme sprigs and add to the onion and garlic mixture. Deglaze with the white wine vinegar until the onion is colored and add the stock. Boil the broth and add the soy cream. Let it boil for two minutes. Season to taste with a few big turning black pepper and salt. Chop the parsley finely and mix with the pasta and the Bacon Strips. Serve the Pasta Carbonara and finish with the arugula and cheese.
Tip: This creamy pasta is delicious with fresh salad such as tomato, avocado and basil with dressing (balsamic) vinegar and olive oil.