Spaghetti alla Carbonara Vegana

Spaghetti alla Carbonara Vegana is a deliciously creamy and savory vegan twist on the classic Italian pasta dish. Made with wholesome ingredients, this dish brings a rich flavor profile that satisfies without any animal products.

Ingredients

• Spaghetti - 200 grams
• Silken tofu - 150 grams
• Nutritional yeast - 3 tablespoons
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Black salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Cherry tomatoes - 100 grams, halved
• Fresh parsley - 2 tablespoons, chopped
• 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, then drain the spaghetti.
2. In a blender or food processor, combine the silken tofu, nutritional yeast, garlic powder, smoked paprika, black salt, and a few cracks of black pepper. Blend until smooth and creamy.
3. In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes until they soften.
4. Lower the heat, then add the drained spaghetti to the skillet along with the tofu cream mixture. Toss everything together, adding reserved pasta water as needed to achieve a creamy consistency.
5. Remove from heat and stir in the chopped parsley. Adjust seasoning with more black salt and black pepper if desired.
6. Serve immediately, garnished with additional parsley and a sprinkle of nutritional yeast.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 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 silken tofu.
• Contains antioxidants from cherry tomatoes and nutritional yeast.

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