Meatless Monday – Fettucine Coconara

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014

This week’s Meatless Monday brings you a recipe imagined by yours truly:
Fettucine Coconara.

*Recipe requires mung bean pasta and coconut bacon. Once you’ve got your hands on these, you’re golden.

The original dish is popularly known as spaghetti (alla) carbonara and features a sauce made of cream, eggs, cheese and bacon poured over hot spaghetti. The revamped version for a meat-free meal is as follows:



  • ½ package/2 generous handfuls of mung bean fettucine
  • 1 Tablespoon coconut bacon
  • water
  • salt and pepper, a pinch and a liberal dash
  • ¼ cup peas
  • ½ cup non-dairy milk (e.g. rice, almond, coconut…)
  • 1 Tablespoon olive oil
  • 1 large garlic clove, finely chopped
  • 1 Tablespoon vegan cream cheese
  • 2 Tablespoons vegetarian or vegan Parmesan
  • ½ teaspoon marmite


  1. Boil the water with a pinch of salt. Add the pasta making sure it is fully submerged under water. Leave to boil for about 8 minutes.
  2. Drain the pasta and let sit. Use the same pot to make the sauce.
  3. Heat the oil on medium then add the garlic, salt, pepper and marmite. *If using marmite, reduce the pinch of salt or omit all together. No marmite? No problem-just use salt. Marmite just adds an umami taste.
  4. Slowly pour in the ‘milk’ and stir. (Heat should still be at medium.) Add the vegan cream cheese and stir until sauce thickens. Add fettucine to the pot and stir until combined.
  5. Add peas, ‘parmesan’ and coconut bacon and give it a quick stir. Serve immediately while still warm.

This recipe alchemy turns the traditional dish into a high fibre, high protein and low-fat facsimile of the real thing.

If using frozen peas, use a steamer pot on top of the boiling fettucine pot so you can steam the peas and cook the fettucine at the same time.

Photo by Kimberley (c)2014
The vegan parmesan – kelp, nutritional yeast and nuts. Photo by Kimberley (c)2014



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