Pasta Carbonara

Pasta Carbonara used to be one of my favorite pasta dishes.  Made with oil, eggs, bacon, and cheese.  This is my healthy vegan version.  Tofu with turmeric and black salt creates the perfect egg replacement.  Nutritional yeast and spices create the cheese flavor and Imitation Bacon Bits replaces the bacon.  In this version, I added sauteed mushrooms and minced red bell peppers.

Cook your pasta of choice as you normally would.  While the pasta is cooking let’s prepare the sauce.  This sauce recipe will make enough for 1 lb of pasta. (1 box)

CARBONARA SAUCE
1 Block tofu (including the liquid)
¾ tsp Black salt (adds the sulfur flavor)
3 Tbsp Nutritional Yeast
¼ tsp Black pepper
1 tsp Turmeric
½ tsp Onion powder
½ tsp Garlic powder
¼ cup Imitation Bacon Bits*
(optional replacement: 1/2 tsp smoked paprika)

Combine all the ingredients in a food processor and blend until smooth.  Set aside.

VEGGIES
1 minced red bell pepper
Sliced Mushrooms of your choice.

I used 16 oz of portabello mushrooms.  The more mushrooms the better 🙂

Saute the peppers and mushrooms together until the mushrooms reduce in size by half.  About 7 minutes.

Combine the pasta and sauce.  Mix well.

Makes 4 Large Servings

 

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