Carbonara in all shapes and forms can never go wrong! I have to say this is my favourite so far, I love all pasta bakes and just imagine that as a Carbonara! Could it get any better? No. It’s so perfectly creamy and crispy, I mean come on!
Cooking time: 30 mins | 4 servings
Ingredients:
- 4 servings of optional pasta
- 230 g smoked tofu
- 4 big garlic cloves
- 400ml plant-based single cream
- 200ml grated vegan cheese (I used violife’s)
- 4 tbsp vegan parmesan
- 2 tbsp nutritional yeast
- Salt & pepper
- 2 tbsp plant-based butter
- Oil to fry
- 75ml cheese for topping
Instructions:
- Pre-heat the oven to 215ºC, conventional heating.
- Bring the pasta water to a boil with a lot of salt.
- Slice the tofu into small rectangles and fry in oil on high heat until crispy. Add some salt.
- Finely chop the garlic.
- Boil the pasta until al dente. (Don’t discard of the water)
- Lower the heat for the tofu and add the garlic, then fry for another minute.
- In a mixing bowl, mix together cream, cheese, vegan parmesan, nutritional yeast, salt and pepper.
- Add the sauce to the tofu and simmer for a minute, add the pasta (along with some of the water) and butter. Stir together until creamy.
- Salt and pepper to taste.
- Pour into an oven dish and top with grated vegan cheese.
- Bake in the oven for about 10-15 minutes until golden.
- Enjooooy!
