Creamy Vegan Carbonara Pasta
Ingredients
- 4 servings pasta (optional)
- 230 g smoked tofu
- 4 big garlic cloves
- 400 ml plant-based cream
- 200 ml grated vegan cheese
- 4 tbsp vegan parmesan
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- 2 tbsp plant-based butter
- Oil for frying
- 75 ml cheese for topping
Vegan parmesan
- 130 g cashews
- 2 tbsp nutritional yeast
- 1 tbsp salt
Preparation
Prepare the vegan parmesan by blending the cashews, nutritional yeast, and salt in a food processor until crumbly.
Preheat the oven to 215°C using conventional heating.
Bring a large pot of water to a boil and add plenty of salt.
Slice the tofu into small rectangles and fry in oil on high heat until crispy, then add some salt.
Finely chop the garlic.
Boil the pasta until al dente, and do not discard the water.
Lower the heat for the tofu, add the chopped garlic, and fry for another minute.
In a mixing bowl, mix together the plant-based cream, grated vegan cheese, vegan parmesan, nutritional yeast, salt, and pepper.
Add the sauce to the tofu and simmer for a minute, then add the pasta along with some of the pasta water and the plant-based butter, and stir together until creamy.
Season with salt and pepper to taste.
Pour the mixture into an oven dish and top with grated vegan cheese.
Bake in the preheated oven for 10-15 minutes until golden.
Notes
This recipe takes approximately 30 minutes to prepare and serves 4 people.
