This tofu based creamy Vegan Carbonara is the perfect midweek, 15 minute wonder meal. Serve it to a non-Italian carnivore (with their eyes closed) and I reckon they could believe this was a classic, Italian, Carbonara. Maybe.
- 200 g Spaghetti or linguine, or tagliatelle
- 2 cloves of Garlic
- 1 tbsp Rapeseed Oil
- 150 g Vegan Bacon or mushrooms or tofu
- 150 g Silken Tofu
- 150 ml Soya Milk or other plant milk, or reserved pasta cooking water
- 1 tsp Liquid Smoke
- 1 tsp Dijon Mustard
- 2 tbsp Rapeseed Oil or extra virgin olive oil
- 2 tbsp Nutritional Yeast
Cook pasta is a large pot of salted water as per packet instructions.
While the pasta is cooking blitz together the sauce ingredients in a blender until you have a silky smooth sauce, season the sauce well and set aside.
Heat oil in a frying pan over medium heat, crush the garlic cloves and cook for a couple of minutes, until fragrant. Add the Vegan Bacon and cook as per packet instructions (5- 6 minutes).
Remove half the "bacon" and set aside, cover to keep warm. Remove the garlic cloves and discard.
Add the sauce to the pan with the remaining plant bacon and cooking for 4 - 5 minutes over medium heat until hot.
Add the cooked pasta and toss thoroughly to coat in the silky sauce. Transfer to serving plate or bowl, top with remaining vegan bacon. Crack over a generous helping of black pepper and serve.
Calories: 796kcalCarbohydrates: 94gProtein: 35gFat: 31gSaturated Fat: 3gTrans Fat: 1gCholesterol: 4mgSodium: 508mgPotassium: 871mgFiber: 9gSugar: 6gVitamin A: 309IUVitamin C: 9mgCalcium: 255mgIron: 5mg