Creamy Vegan Spaghetti Carbonara

Ingredients

• 1 tbsp vegan butter
• 100 g vegan ham or bacon (diced)
• 100 g shiitake mushrooms (thinly sliced)
• 300 g silken tofu
• 1 tsp black salt (or regular salt (see notes))
• 1/4 cup soy milk (or oat milk)
• 2 tbsp nutritional yeast
• 1.5 tbsp lemon juice
• 200 g dry spaghetti
• Salt (for cooking)
• 1 tbsp vegan butter
• 1 small white onion (diced)
• 3 cloves garlic (crushed and minced)
• Freshly ground pepper
• Salt to taste (if needed)
• Vegan Parmesan (for topping)
• Chopped parsley

Instructions

1. 1

   In a blender, add in the tofu, salt, soy milk, lemon juice, and nutritional yeast. Blend until smooth.

2. 2

   Heat a large pan over medium high heat, add in the butter. Once melted, cook down the ham and sliced shiitake mushrooms. Leave these to pan-fry for 4-5 minutes untouched on each side or until lightly brown. Once nice and lightly browned throughout, remove the mushrooms and bacon from the pan. Set aside.

3. 3

   Meanwhile, heat your pot of water for the paste. Cook the spaghetti until al dente in salted water.

4. 4

   While the pasta is cooking, heat the same pan over medium heat. Add in the began butter Sauté the garlic and onions until cooked. Pour in the carbonara sauce then heat over medium until it comes to a boil. Once it boils, lower the heat.

5. 5

   Add in the cooked al dente spaghetti into the sauce. Mix to coat the spaghetti into the sauce well.

6. 6

   Add back in the mushrooms and vegan ham. Leave to cook for another 2-3 minutes. Add freshly ground pepper. Season the pasta with salt to taste, if needed.

7. 7

   Serve with vegan parmesan and some chopped parsley. Enjoy while hot!