Creamy Vegan Carbonara

INGREDIENTS

‘Ham’ and mushrooms

1 tbsp vegan butter
100g vegan ham or bacon, diced
100g shiitake mushrooms, thinly sliced

Carbonara sauce

300g silken tofu (I used silken tofu in a tube)
1 tsp black salt
1/4 cup (60ml) soy milk or oat milk
2 tbsp (16g) nutritional yeast
1½ tbsp (22ml) lemon juice
1 tbsp (10 g) vegan butter
1 small white onion, diced
3 cloves garlic, crushed and minced
Freshly ground pepper
Salt to taste, if needed

Spaghetti

200g pasta
Salt

To Serve

Vegan parmesan for topping
Chopped parsley

Method

To cook the carbonara sauce, add the tofu, salt, soy or oat milk, lemon juice, and nutritional yeast into a blender and blitz until smooth.
Heat a large pan over medium-high heat, add in the butter. Once melted, cook down the ham and sliced shiitake mushrooms. Leave these to pan-fry for 4-5 minutes untouched on each side or until lightly brown. Once lightly browned throughout, remove the mushrooms and bacon from the pan. Set aside.
Meanwhile, add spaghetti to a pan of salted boiling water and cook until ‘al dente’.
While the pasta is cooking, heat a pan over medium heat. Add in the vegan butter and sauté the garlic and onions until cooked. Pour in the carbonara sauce then cook over medium heat until it comes to a boil. Once it boils, lower the heat.
Add the cooked spaghetti to the sauce and coat well.
Add the cooked mushrooms and vegan ham. Leave to cook for another 2-3 minutes. Add freshly ground pepper and salt to taste.
Serve with vegan parmesan and some chopped parsley. Enjoy it hot!

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@thefoodietakesflight

Traditional Asian food, reimagined vegan-style. Meet Jeeca Uy, founder of The Foodie Takes Flight.

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