Cook the pasta according to packaging instructions, until al dente.
10 oz spaghetti
At the same time, heat the olive oil in a large saucepan over a medium-high heat and add the onion, garlic and carrots. Cook for 5 minutes, until softened.
1 tbsp olive oil, 1 large onion, 1 large carrot, 2 cloves garlic
Now add the tapioca flour and stir together for a few minutes, before adding the plant based milk gradually, around ¼ cup at a time, stirring until it thickens before adding more.
¼ cup tapioca flour, 1 ½ cups plant based milk
Add the nutritional yeast and apple cider vinegar, and stir thoroughly.
¼ cup nutritional yeast, 1 tbsp apple cider vinegar
Drain the pasta when ready (but don't rinse it) and transfer to the pan with the sauce, followed by the mushroom bacon. Toss together, seasoning with salt and pepper. Serve when all the pasta is thoroughly coated in the sauce.
½ tsp salt
You can easily make this dairy-free carbonara gluten-free by using gluten-free pasta.
While sautéing the onion and carrots, you can add any other vegetables of your choice - for instance, zucchini and bell peppers.
This dish is best eaten straight away, but you can keep it in the fridge in an airtight container for 2-3 days and reheat in the microwave, or on the stove, adding a little bit more plant based milk.