Ingredients

The following ingredients have 7 Servings
  • 18 ounces pasta of your choice (we used brown rice spaghetti)
  • 10 ounces firm tofu
  • 1/2 cup plant milk of your choice
  • 1/2 cup vegan parmesan cheese or nutritional yeast
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp tahini (or extra virgin olive oil)
  • 1 tsp turmeric powder
  • 1/2 tsp sea salt
  • 1/8 ground black pepper
  • Vegan bacon to taste
  • Fresh parsley to taste

Instruction

  • 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.