Culinary innovation meets simplicity when full fat is on the menu, like this comforting vegan take on carbonara that uses coconut milk, nutritional yeast, soft tofu, and mushrooms to recreate the creamy, bacon-forward flavor and texture of traditional pasta carbonara.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
Procedure
Pasta
- Cook spaghetti in lightly salted water just until al dente. Drain and reserve pasta cooking water. Briefly rinse noodles and toss with a small amount of olive oil. Portion into 4 equal 4-ounce portions and hold refrigerated for service.
Vegan Carbonara
- Place tofu, coconut milk, brine, nutritional yeast, miso, black salt, pepper, paprika and lemon juice in blender and process on high speed until very smooth, scraping down sides as needed. With blender running on low speed, gradually add oil until well blended and smooth. Hold refrigerated for service.
Vegan Parm
- For the Vegan Parmesan, mix all ingredients in small bowl until well blended. Hold refrigerated for service.
Vegan Bacon
- For the Vegan Bacon, heat oil in large skillet on medium-high heat. Add remaining ingredients; cook and stir until mushrooms are tender and begin to caramelize. Hold refrigerated for service.
Service
- For each serving, sauté mushrooms in skillet to warm. Add one portion pasta, 1/4 of the prepared sauce and 1-2 tablespoons pasta cooking water, stirring to coat pasta. Sauté on medium heat until heated through and sauce coats pasta. Stir in 1 tablespoon Vegan Parm. Serve hot, sprinkled with additional Vegan Parmesan.
- Recipe type: Pasta and Rice
