Spaghetti alla Carbonara

Vegan Spaghetti alla Carbonara offers a rich, creamy texture and smoky flavor reminiscent of the traditional dish, with a plant-based twist. Made with whole ingredients, it's a comforting meal that's both satisfying and nutritious.

Ingredients

• Spaghetti - 200 grams
• Silken tofu - 150 grams
• Nutritional yeast - 3 tablespoons
• Smoked paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Black salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Mushrooms (finely chopped) - 100 grams
• Fresh parsley (chopped) - 2 tablespoons
• Black pepper - to taste

Steps

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
2. In a blender or food processor, combine the silken tofu, nutritional yeast, smoked paprika, garlic powder, and black salt. Blend until smooth and creamy.
3. In a large skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms and sauté for about 5 minutes until they are golden and tender.
4. Reduce the heat to low, then add the cooked spaghetti to the skillet along with the tofu mixture. Toss everything together, adding reserved pasta water a little at a time until you reach your desired creaminess.
5. Remove from heat, add chopped parsley and black pepper to taste, then serve immediately.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu and nutritional yeast.
• Contains antioxidants and vitamins from mushrooms and parsley.

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