Description
A creamy, plant-based version of classic carbonara pasta.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 1 block (14 oz) firm or extra-firm tofu, pressed
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon black salt (kala namak)
- 1/4 cup raw cashews, soaked in hot water for 15 minutes
- 1/4 cup unsweetened plant milk (soy or oat recommended)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup vegetable broth
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, prepare the ‘bacon’ bits: Crumble the pressed tofu into small pieces. In a skillet, heat the olive oil over medium heat. Add the tofu crumbles and cook until browned and slightly crispy, about 8-10 minutes. Set aside.
- Prepare the creamy sauce: Drain the soaked cashews. In a high-speed blender, combine the drained cashews, nutritional yeast, miso paste, smoked paprika, black salt, plant milk, and vegetable broth. Blend until completely smooth and creamy.
- In the same skillet used for the tofu (no need to clean it), sauté the minced garlic for 30 seconds until fragrant. Do not let it burn.
- Add the blended cashew cream sauce to the skillet with the garlic. Heat gently over low heat, stirring constantly. Do not boil.
- Add the drained pasta to the skillet. Toss to coat. Add the reserved pasta water, a few tablespoons at a time, until the sauce reaches a smooth, clinging consistency.
- Stir in most of the crispy tofu ‘bacon’ bits and a generous amount of freshly ground black pepper.
- Serve immediately, topping each portion with the remaining tofu bits and extra black pepper.
Notes
- Black salt (kala namak) provides the sulfuric, eggy flavor characteristic of traditional carbonara. Do not skip it.
- If you do not have a high-speed blender, soak the cashews for longer or use pre-soaked cashews for the smoothest sauce.
- Adjust the amount of pasta water to achieve your preferred sauce thickness.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 6
- Protein: 25
- Cholesterol: 0
Keywords: vegan carbonara, creamy pasta, tofu bacon, plant-based italian, dairy-free