Pasta Carbonara
Plant-based pasta carbonara with smoky "pancetta"
Equipment
- Food Processor
Ingredients
Plant-based pancetta
- 15 oz tofu extra firm
- ¼ cup tomato paste
- ¼ cup soy sauce
- 1 tbsp liquid smoke
- 1 tsp garlic powder
Pasta sauce
- 1½ cup raw cashews
- 1 red onion
- 2 cup riced cauliflower
- 3 cloves garlic
- 3 cup water
- ⅓ cup nutritional yeast
- 1 lemon
- 1 tsp salt
- ¼ tsp black pepper
Whole grain pasta
- 12 oz whole wheat spaghetti
Instructions
Plant-based pancetta
- Drain the tofu for at least 30 min.
- Preheat the oven at 400 F (convection bake).
- Add all ingredients from the "Pancetta section", except the tofu, in a large bowl and mix them well to form a thick sauce.
- Crumble the tofu over the sauce and mix until well combined using your hands.
- Spread the tofu mixture on a baking sheet lined with parchment paper and place in the oven. Bake for 40-45 minutes or more if you prefer a crunchier texture.
Pasta sauce
- Soak the cashews in hot water for 10 minutes or more.
- Dice the onion, add it to a pot with a little bit of water and saute for 2-3 minutes.
- Add the riced cauliflower and cook for about 10 min.
- Place the cashews and the remaining ingredients from this section to a food processor and blend until a uniform sauce forms.
- Pour the sauce over the onion/cauliflower mix and cook for 2-3 extra minutes.
Assembling the pasta bowl
- Cook the spaghetti as instructed on the package.
- Mix the spaghetti with the sauce and pancetta and serve immediately
Notes
- Adapted from noracooks.com.
Nutrition
Calories: 489kcalCarbohydrates: 64gProtein: 25gFat: 18gSaturated Fat: 3gSodium: 1054mgPotassium: 738mgFiber: 5gSugar: 6gVitamin A: 166IUVitamin C: 40mgCalcium: 156mgIron: 6mg
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