Carbonara-Style Spaghetti Recipe

Carbonara-Style Spaghetti Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 3 medium shallots, minced
• 4 ounces tempeh bacon chopped
• 1 cup plain unsweetened soy milk
• 1/2 cup soft or silken tofu, drained
• 1/4 cup nutritional yeast
• salt and freshly ground black pepper
• 1/2 cup vegan Parmesan or Parmasio
• 1 pound spaghetti
• 3 tablespoons minced fresh parsley

Method

1. In a large skillet, heat the oil over medium heat
2. Add the shallots and cook until tender, about 5minutes
3. Add the tempeh bacon and cook, stirring frequently, until lightly browned, about 5 minutes
4. Set aside
5. In a blender, combine the soy milk, tofu, nutritional yeast and salt and pepper to taste
6. Blend until smooth
7. Set aside
8. In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally, until al dente, about 10 minutes
9. Drain well and transfer to a large serving bowl
10. Add the tofu mixture, 1/4 cup of the Parmesan and all but 2 tablespoons of the tempeh bacon mixture
11. Toss gently to combine and taste, adjusting seasonings if necessary, adding a little more soy milk if too dry
12. Top with several grindings of pepper, the remaining tempeh bacon, the remaining Parmesan and parsley
13. Serve immediately

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