Tempeh Carbonara
A creamy carbonara with tempeh bacon, full of flavour and texture
INGREDIENTS
For the Tempeh 'Bacon':
- 200 g Tempeh
- 0.5 Onion
- 2 cloves Garlic
- 1 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Sriracha
- 0.5 tbsp Dried onion
- 1 tbsp Sweet paprika
- 1 tbsp Smoked paprika
- Salt, to taste
- Black pepper, to taste
For the Pasta:
- 200 g Spaghetti
For the Carbonara Sauce:
- 60 g Cashews (soaked in boiling water for 30 minutes)
- 1 clove Garlic
- 0.5 tbsp Miso
- 2 tbsp Nutritional yeast
- 240 ml Unsweetened plant milk
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
For the Tempeh 'Bacon':
- 1 Crumble the tempeh into pieces.
- 2 Season the tempeh with the sweet paprika, smoked paprika, salt, soy sauce, black pepper, sriracha, dried onion and garlic. Leave to marinate, if you like.
- 3 Heat the olive oil well in a frying pan. Add the chopped onion and sauté until golden.
- 4 Add the tempeh and cook for 3-4 minutes. Set aside.
For the Pasta:
- 1 Cook the spaghetti in a pot according to the packet instructions.
- 2 Once cooked, drain the pasta and set aside.
For the Carbonara Sauce:
- 1 Put all the ingredients in a tall beaker and blend with a hand blender.
- 2 Pour the sauce into a frying pan and heat for 2-3 minutes, until it thickens.
- 3 Add the cooked pasta and toss well.
For Serving:
- 1 Plate up the pasta in its sauce and scatter the tempeh on top.
