Smoky Mushroom and Kale Carbonara
Ingredients
- 2 portions of pasta
- 100g smoked tofu
- 50g cashews
- 75 ml almond milk
- salt and pepper
- 100g sliced mushrooms
- 1 tbsp soy sauce or tamari
- olive oil
- handful of kale
Preparation
Cook your pasta according to the instructions.
In a high speed blender, blend the tofu, cashews, almond milk and a twist of salt and pepper to make a creamy sauce, adding more milk or water if too thick.
In a frying pan, add the oil, mushrooms and tamari or soy sauce and sauté on medium heat until mushrooms are cooked, about 5 minutes.
Add the kale to the pasta water in the last 5 minutes of cooking time.
Add the creamy sauce to the mushrooms and warm through.
Drain the pasta and kale and add to the saucepan.
Season with lots of black pepper and Parmesan, and serve.
