Vegan sweet potato bacon pasta

Very good to all 🙂 Today I bring you one of my most viral recipes!A pasta with vegan sweet potato bacon. It is a very easy recipe and very surprising: very creamy, inspired by the “Spanishized” way of making carbonara (you know that the original carbonara is made with eggs but in Spain it is adapted with cream). It is an ancient recipe that I already made at the beginning of the blog but I have adapted it to the vegan ingredients that we already have today 🙂

So today I’m going to show you how to prepare some tagliatelle with bacon trompe l’oeil, made from very finely sliced sweet potato and combined with a Bacon seasoning from Guimarana, which is what gives it that characteristic smoky flavor. and that accompanies incredible to this type of dishes. What if I can’t find it? It’s okay, obviously it’s a delicious dish by itself and I encourage you to try it anyway. To obtain very, very thin slices of the sweet potato, I cut it with a mandoline placed simply with a very fine blade.



1/2 sweet potato

600ml of vegetable cream (I used Almond nature from Ecomil)

Assorted mushrooms (shiitake and mushrooms)

1 Onion

Olive oil

“Bacon” flavor seasoning

Garlic powder




Step by step

  1. We will start by slicing the peeled sweet potato very thin. I used a mandolin with a blade to make it faster and more precise. Then, with a knife I cut it into small rectangles.
  2. Next, in a frying pan we sauté it for a couple of minutes with olive oil.
  3. Add between 1 and 2 tablespoons of the Bacon seasoning. And more if you want.
  4. Stir and add the chopped onion and mushrooms.
  5. Sauté until golden and add the 600 ml of vegetable cream, stir and add a touch of pepper, a touch of parsley, garlic powder and salt to taste.
  6. Stir and leave over medium heat, until slightly reduced.
  7. To finish, mix with the already cooked noodles and serve hot! Enjoy!Vegan sweet potato bacon pasta Vegan sweet potato bacon pasta
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