I’ve never had pasta carbonara before but despite that, I can’t really think of a better carbonara than this vegan one. It’s so incredibly fast, simple and cheap, you should just go for it!
300g tagliatelle pasta
1 block extra-firm smoked tofu (in small dices)
2 red onions (chopped finely)
2 cloves garlic (chopped finely)
fresh parsley, 1 collar (chopped)
1 cup soy cream
1-2 tbsp white wine
1-2 tbsp nutritional yeast
1 tbsp margarine (vegan)
1-2 tbsp all-purpose flour
1. Cook the pasta.
2. Meanwhile, in a frying pan, sauté tofu in olive oil. After a couple of minutes, add the onions and garlic, careful not to burn them.
3. Add the margarine and flour and mix well. Let simmer for a minute. Top up with soy cream and white wine and add the nutritional yeast, simmering for up to 5 minutes. The mixture should start to thicken. In the end, throw in the parsley.
4. Mix the sauce with the pasta and enjoy!