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A rich creamy carbonara sauce, rice paper bacon, and vegan parmesan cheese. Yes please!
Ingredients
- 200 g dry spaghetti or pasta of choice
Carbonara Sauce
- 1 tbsp olive oil
- 4 cloves garlic roughly chopped 1 onion, diced
- 1 tube around 350g silken tofu
- 1 tbsp calamansi juice or 1 1/2 tbsp lemon juice
- 1 tbsp nutritional yeast 2 tsp salt or to taste
Toppings
- Rice Paper Bacon
- Vegan Parmesan recipe below
- Chopped Basil
Vegan Parmesan
- 1 cup almond flour/meal
- 4 tbsp nutritional yeast
- 1 tsp salt
Instructions
- Cook the pasta according to package instructions. Cook until al dente.
- While the pasta is cooking, heat a pan with oil. Sauté the garlic and onions until cooked. Set aside.
- Place the garlic, onions, and the other sauce ingredients in a blender. Blend until smooth, around 2-3 minutes. Feel free to adjust the seasoning depending on desired taste.
- Transfer the sauce into a pan. Add in the cooked pasta. Cook for 6-8 minutes over medium high heat until the sauce is thick.
- Serve immediately with vegan bacon, vegan parmesan (just mix everything together), and basil if desired. Enjoy while hot!
This recipe was republished with permission from The Foodie Takes Flight. Find the original recipe here.
