Vegan Car'bean'ara ‘Pancetta’ Pangrattato BOSHTV

Car'bean'ara ‘Pancetta’ Pangrattato

  • Super simple
  • 0:20 m
  • 17 ingredients

There aren't many pasta dishes out there that deliver like a carbonara. Rich, creamy and silky - it's tough to beat. Thankfully though we have a plant-based version that will knock your socks off. Incorporating butter beans, roasted garlic, nutritional yeast and lots of seasoning, our Car'bean'ara is a dish for the ages. You won't regret giving this one a go at home.

Serves: 2

Ingredients

Make the ‘pancetta’ pangrattato

  • 1 clove garlic
  • 2 tsp olive oil
  • 100g panko breadcrumbs
  • 1 tsp liquid smoke
  • 2 tsp fresh rosemary
  • 1 lemon
  • 1 tsp sea salt

For the pasta sauce

  • 320g butter beans
  • 1 clove garlic clove (peeled)
  • 1 tsp bouillon powder
  • 1 lemon
  • ½ tsp sea salt

For the pasta

  • 200g spaghetti
  • 2 tsp plant-based butter
  • 65g plant-based parmesan
  • ½ lemon (juiced)
  • 2 tsp nutritional yeast

To serve

  • 1 handful of plant-based parmesan
  • black pepper
  • 1 handful of chopped parsley

Before you start

Frying pan | Powerful blender | Pan | Grater

Step 1

Make the 'pancetta' pangrattato

  • Finely chop the garlic and rosemary leaves.
  • Warm 2 tbsp olive oil over a medium-high heat.
  • Add the garlic and stir for 30 seconds, then toss in the breadcrumbs, liquid smoke and a pinch of salt and fry, stirring, for 6-8 min, until golden and crispy.
  • Take the pan off the heat and stir through the chopped rosemary, sea salt and zested lemon to taste. 

Ingredients

  • 1 clove garlic
  • 2 tsp olive oil
  • 100g panko breadcrumbs
  • 1 tsp liquid smoke
  • 2 tsp fresh rosemary
  • 1 lemon
  • 1 tsp sea salt

Step 2

Make the pasta sauce

  • Blend the butter beans, garlic, bouillon, zest of the lemon and salt, adding some olive oil or water as needed to loosen, and set aside.

Ingredients

  • 320g butter beans
  • 1 clove garlic clove (peeled)
  • 1 tsp bouillon powder
  • 1 lemon
  • ½ tsp sea salt

Step 3

Make the car'bean'ara

  • Bring a full pan of water to the boil with plenty of salt, then cook the pasta according to packet instructions.
  • Meanwhile, on a low heat add the sauce to a separate pan with the lemon juice, butter, parmesan and nooch and mix to combine.
  • Once the pasta is cooked, add a good ladle of pasta cooking water to the sauce and mix well to combine (around 3 tbsp).
  • Add the pasta to the pan with tongs directly from the cooking pot, and toss well to coat.

Ingredients

  • 200g spaghetti
  • 2 tsp plant-based butter
  • 65g plant-based parmesan
  • ½ lemon (juiced)
  • 2 tsp nutritional yeast

Step 4

Serve

  • Sprinkle over the pancetta pangrattato, black pepper, chopped parsely and more parmesan, and serve. 

Ingredients

  • 1 handful of plant-based parmesan
  • black pepper
  • 1 handful of chopped parsley