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pasta-carbonara-recipe

Pasta Carbonara Recipe

A delicious vegan twist on the classic carbonara.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 400 g spaghetti
  • 200 g silken tofu
  • 1 cup unsweetened almond milk
  • 2 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • to taste salt and pepper

Instructions 

  1. 1. Cook the spaghetti according to package instructions. Drain and set aside.
  2. 2. In a blender, combine the silken tofu, almond milk, nutritional yeast, and a pinch of salt. Blend until smooth.
  3. 3. Heat the olive oil in a frying pan over medium heat. Add the minced garlic and smoked paprika, and sauté for 2-3 minutes.
  4. 4. Pour the tofu mixture into the pan and cook for 5-7 minutes, stirring frequently, until the sauce thickens.
  5. 5. Add the cooked spaghetti to the pan and toss to coat with the sauce. Season with salt and pepper to taste.
  6. 6. Serve hot, garnished with additional nutritional yeast if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 200mg | Fiber: 5g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg

Keywords

Pasta, Vegan
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