Vegan Pasta Carbonara

Written by Published on in Main Course

Yield

4 Servings

Prep Time

15 Minutes

Cooking Time

30 Minutes

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Ingredients

  • 1/2 pound dry Spaghetti
  • 3 cups Non-Dairy Milk (I use Ripple, Unsweetened)
  • 8 ounces of Tempeh Bacon (I buy this pre-packaged. Feel welcome to use your favorite fake’on here.)
  • 3 Shallots
  • 6 Garlic Cloves
  • 2 cups Spinach, packed (optional)
  • 1/2 cup Nutritional Yeast
  • 1/4 cup Parsley
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons White Flour
  • 1/2 teaspoon Liquid Smoke
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Kala Namak Indian Black Salt
  • 1/2 teaspoon Table Salt
  • Black Pepper (for garnish)
  • Vegan Parmesan (Optional for garnish. I use Violife.)
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Directions

  • Slice shallots into think, 1/8 inch rings and mince garlic. Set aside.
  • Heat up a sauce pan on medium high heat. Once up to temperature add oil and coat pan. Saute garlic and shallots until translucent, 3 to 6 minutes.
  • Slice tempeh bacon into bite sized pieces and add to pan. Saute for another 2 minutes.
  • Mix non-dairy milk with flour in a small bowl until well mixed. Add to sauce pan with nutritional yeast, liquid smoke, smoked paprika, table salt, and kala namak salt. Bring to a low simmer and let thicken.
  • Fill a stock pot with water and bring to a boil. Add spaghetti and boil for 8 minutes or until al dente.
  • While pasta is boiling mince parsley til you have about a half cup. Set aside.
  • Once pasta is cooked drain and and briefly set aside. Mix spinach (optional) and parsley into the sauce until mixed. Add spaghetti and toss to coat.
  • Serve garnished with parsley, shredded vegan parmesan, and black pepper. Enjoy hot.

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