食神的菜谱 食谱大全 素食意大利面条carbonara与椰子培根 中英双语

Vegan spaghetti carbonara with coconut bacon

Your favourite pasta recipe is now vegan! Make this creamy spaghetti carbonara recipe with mushrooms, butternut squash and fragrant sage leaves and finish off with umami-rich coconut ‘bacon’ for a bowl of vegan deliciousness. Keep any leftover coconut ‘bacon’ in an airtight container for up to a week and add to your salad for extra crunch

For the vegan carbonara

For the coconut bacon

Method

1. 1

   Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the butternut squash on a baking tray. Toss with 1 tbsp olive oil and some seasoning and roast for 35-40 minutes, until golden and cooked through. Pour 250ml boiling water over the dried mushrooms and leave for 10 minutes.

2. 2

   Meanwhile, mix together the miso paste, maple syrup, soy sauce, melted coconut oil and paprika. Pour over the coconut flakes and mix well. Line a baking tray with greaseproof paper and spread the coconut flakes out over it. Place in the oven for 10 minutes, checking every 3-4 minutes and turn them over so they don’t burn.

3. 3

   Drain the dried mushrooms, reserving the soaking liquid, and finely chop the mushrooms. Heat 1 tbsp olive oil in a medium pan. Add the onion and cook for 10 minutes, until soft, then add the garlic and finely chopped sage and cook for a further 2 minutes until fragrant. Add three quarters of the butternut squash, the mushrooms and their soaking liquid. Cook with the lid on for 10 minutes, then transfer this mixture to a liquidiser and blend until smooth and creamy. Season to taste.

4. 4

   Heat the remaining 1 tbsp olive oil in a small pan and add the sage leaves. Cook for 2 minutes, then set aside. In the same pan, cook the fresh mushrooms over a medium heat for 6-8 minutes, until golden all over. Set aside and keep warm.

5. 5

   Cook the spaghetti according to the instructions on the packet, reserving a ladleful of the cooking water. Add this to the butternut sauce, then stir the pasta through, adding more of the cooking water if necessary to fully coat the pasta. Stir through the remaining butternut pieces, the mushrooms and the fried sage then divide between 4 bowls and top with the coconut bacon.

Nutritional Details

Each serving provides

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

84.1g carbohydrate 6.4g fibre 16.8g protein

配料

对于素食主义者

对于椰子培根

方法

1. 1

   将烤箱预热至200°C /风扇180°C /气体标记6.将胡桃南瓜放在烤盘上。用1汤匙橄榄油和一些调味料烘烤35-40分钟，直到金黄煮熟。将250ml开水倒入干蘑菇上，放置10分钟。

2. 2

   同时将味噌糊，枫糖浆，酱油，融化的椰子油和辣椒粉混合在一起。倒在椰子薄片上混匀。用防油纸将烤盘排成一层，将椰子片放在上面。放置在烤箱中10分钟，每3-4分钟检查一次，将它们翻转，以免烫伤。

3. 3

   排干干蘑菇，保留浸泡液，并切碎蘑菇。在中等锅中加热1汤匙橄榄油。加入洋葱，煮10分钟，直到软，然后加入大蒜和切碎的圣人，再煮2分钟直到香气。添加四分之三的胡桃南瓜，蘑菇和他们的浸泡液体。用盖子烹饪10分钟，然后将该混合物转移到液化器中并混合直到平滑和乳脂状。季节来品尝

4. 4

   在小锅中加热剩余的1汤匙橄榄油，加入鼠尾草叶。煮2分钟，然后放在一边。在同一锅中，将新鲜的蘑菇在中等温度下烹制6-8分钟，直到黄金全部。放在一边保持温暖。

5. 五

   根据包装上的说明烹饪意大利面条，保留勺子的烹饪用水。将其加入胡桃酱中，然后搅拌面食，如果需要，加入更多的烹饪水，以充分涂上面食。通过剩下的胡桃片搅拌，蘑菇和油炸的圣人然后用椰子培根将4碗和顶部分开。

营养细节

每份服务都提供

参考摄入量的百分比

每100g典型值：能量507kj / 121kcal

每份服务都提供

84.1g碳水化合物6.4g 纤维 16.8g蛋白质