Vegan Pasta Carbonara
You can enjoy a delicious and creamy vegan pasta carbonara in just 25 minutes. This is a gluten-free version, which is also healthier and lower in fat.
Servings: 8
Calories: 375kcal
Ingredients
- 18 ounces pasta of your choice we used brown rice spaghetti
- 10 ounces firm tofu
- ½ cup plant milk of your choice we used soy milk
- ½ cup vegan parmesan cheese or nutritional yeast
- ¼ cup nutritional yeast
- 2 tablespoon lemon juice
- 1 tablespoon tahini or extra virgin olive oil
- 1 teaspoon turmeric powder
- ½ teaspoon sea salt
- ⅛ ground black pepper
- Vegan bacon to taste we usually add 3 slices for each serving
- Fresh parsley to taste
Instructions
- Cook the pasta according to package directions.
- Place the rest of the ingredients (except the bacon and the parsley) in a blender and blend until smooth.
- When the pasta is ready, strain it and place it in a frying pan or in the same pot you've cooked the pasta, add the sauce and the bacon (chopped) and cook over medium-high heat for about 2 to 3 minutes, stirring constantly.
- Serve with some fresh parsley on top, more pepper and more bacon (optional).
- Store the pasta carbonara in the fridge in a sealed container for up to 4 days.
Notes
- Use any type of pasta you want.
- Adding 1 teaspoon of turmeric powder you'll get a beautiful color, but if you're not a big fan of this ingredient, omit it or add just ½ tsp.
- If you don't eat soy, you could try to use overnight soaked cashews instead of the tofu and any other plant milk instead of the soy milk.
Nutrition
Serving: 1serving (excluding the bacon) | Calories: 375kcal | Carbohydrates: 61.3g | Protein: 22.9g | Fat: 7.3g | Saturated Fat: 0.6g | Sodium: 195.9mg | Fiber: 10.6g | Sugar: 2.2g
