Pasta Carbonara Végétalienne

Pasta Carbonara Végétalienne is a creamy, indulgent dish that captures the essence of traditional carbonara while being entirely plant-based. With smoky tofu and a rich cashew sauce, this dish is both satisfying and delicious, perfect for a comforting meal.

Ingredients

• Pasta (spaghetti or fettuccine) - 180 grams
• Firm tofu - 100 grams
• Cashews - 50 grams
• Nutritional yeast - 3 tablespoons
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Smoked paprika - 1 teaspoon
• Black salt (kala namak) - 1/2 teaspoon
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Soak the cashews in water for at least 15 minutes, then drain.
2. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
3. While the pasta is cooking, crumble the tofu into small pieces and sauté in olive oil over medium heat for about 5 minutes until lightly browned.
4. Add minced garlic, smoked paprika, and black salt to the tofu, cooking for an additional 2 minutes until fragrant.
5. In a blender, combine soaked cashews, nutritional yeast, and 1/4 cup of reserved pasta water. Blend until smooth and creamy, adding more water if necessary.
6. Mix the cooked pasta with the tofu mixture in the pan, then pour the cashew sauce over the top. Toss to combine, adding more pasta water if needed to reach desired creaminess.
7. Season with black pepper to taste and serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from tofu and cashews.
• Contains healthy fats from olive oil and cashews.

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