Creamy, smoky, salty and full of flavour…

That is exactly what you can and may expect from a Carbonara. A deliciously hearty dish, nutritious and tasty. But what if you want a vegan version? Creamy hemp milk solidifies when heated and sticks nicely to the pasta, smoked oil for the smoky flavour, celeriac, some garlic and a good vegan Parmesan cheese. The result tasted really great. This can pass for a Carbonara. And….ready in less than 10 minutes (OK, honestly you do need to have the tagliatelle and smoked oil already at hand).

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Almost there!

This yummy recipe is part of the  Italian Classics course.

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