Vegan Pasta Carbonara
How do you make vegan pasta carbonara with tofu?
Blend the seeds and nutritional yeast. Sauté the crumbled tofu and seitan separately. Cook the pasta and mix the tofu with turmeric and cooking water to create a yellow cream. Combine the pasta with the tofu sauce and seitan, adjusting the creaminess with more water before serving.
A delicious vegan version of carbonara: flavorful, nutritious, quick and delicious. I make it when I want to pamper my guests and myself too. It is ready in 20-25 minutes maximum, so we have a spectacular recipe in just a few minutes. Let's get to work!
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Servings: Serves 4
Ingredients
- 320 g rigatoni pasta
- 200 g unsalted plain tofu
- 3 tablespoons nutritional yeast flakes
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 4 g turmeric
- 4 g salt
- 150 g grilled seitan
- 6 tablespoons extra virgin olive oil
Instructions
Start by placing the nutritional yeast, salt, pumpkin seeds and sunflower seeds in a blender.
Blend until you have a semi-fine mixture.
In a non-stick pan, add 3 tablespoons of oil and the tofu cubes. Heat them, then crumble the tofu with the help of a fork.
Another alternative, to make it even faster, is to cut the tofu into cubes and process it in the blender; this will make it even finer.
Cut the seitan into small cubes and, in another pan, add 3 tablespoons of oil and brown the cubes over medium heat.
Meanwhile, bring water to a boil in a pot, salt it and start cooking the pasta.
When the tofu is ready, add the turmeric and mix well.
The tofu, once ready, should look as shown in the photo.
When the pasta is al dente, before draining it completely, reserve about 8-10 tablespoons of cooking water. Add all the ingredients to the tofu, including about 8 tablespoons of cooking water, mix well and, if you want it a little creamier, add the other 2 tablespoons of water.
When everything is well combined, sprinkle with black pepper to taste and serve very hot.
Enjoy your meal!
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- 320 g rigatoni pasta
- 200 g unsalted plain tofu
- 3 tablespoons nutritional yeast flakes
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 4 g turmeric
- 4 g salt
- 150 g grilled seitan
- 6 tablespoons extra virgin olive oil