kinda carbonara
A plant-based take on an Italian classic with a creamy sauce and tofu pancetta bits.
Equipment
- high-speed blender or food processor
Ingredients
Vegan Bacon Bits
- 26 grams olive oil extra virgin
- 30 ml soy sauce
- 4 grams garlic minced
- 5 grams miso paste
- 1 tsp smoked paprika powder
- 150 grams tofu cut in thinly cut strips
Sauce
- 75 grams cashew nuts
- 22 grams nutritional yeast
- 15 ml lemon juice
- 13 grams olive oil extra virgin
- 4 grams garlic minced
- 120 ml unsweeted non-dairy milk
- 8 grams miso paste
- 10 grams mustard of choice
Pasta
- 400 grams spaghetti
- 1 handful spinach
- salt and pepper to taste
Instructions
- Soak raw cashews in boiling water for 15-20 minutes.
- Preheat to the oven to 200°C (400°F) and prepare a pan with parchment paper.
- Mix the bacon marinade together in a shallow bowl or container and then put in the tofu and make sure all pieces are covered and let rest for 5 minutes.
- Once sufficiently marinated, take out tofu pieces and lay flat on a prepared baking tray.
- Bake in the oven for 20-25 minutes until crispy.
- Meanwhile, boil a large pot of water and cook pasta according to instructions and before straining the pasta save some of the pasta water in a mug or cup.
- Once cashews are soaked, mix all ingredients in a high-speed blender until completely combined.
- Add the sauce to the pasta, adding additional pasta water to help thin out sauce to desired consistency.
- Stir in bacon bits and handful of spinach in warm pasta to wilt the spinach and warm the sauce.
Nutrition
Serving: 250gramsCalories: 645kcalCarbohydrates: 87gProtein: 25gFat: 22gSaturated Fat: 3gSodium: 600mgPotassium: 557mgFiber: 6gSugar: 5gVitamin A: 821IUVitamin C: 6mgCalcium: 124mgIron: 4mg
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