Vegan carbonara with smoked tofu and creamy sauce
Delicious spaghetti with smoked tofou, mushrooms and cashew sauce!
Ingredients
- 250 gr spaghetti
- 200 gr smoked tofu
- 1 large onion finely chopped
- 70 gr button mushrooms sliced
- 50 ml olive oil
- 20-30 ml pasta cooking water
- cashew sauce
- salt
- pepper
For the cashew sauce
- 220 g cashews unsalted and raw
- 250 ml of water
- 2 cloves garlic
- 1-2 tbsp. olive oil
- salt
- pepper
- 2 tbsp. nutritional yeast optional
Instructions
For the cashew sauce
- Soak the cashews for 2-4 hours.
- Grind them in the blender together with all the other ingredients to have a creamy sauce.
For the carbonara
- Add the spaghetti in boiled water and cook for the time indicated on the package. When ready, keep 20-30 ml of this pasta cooking water to use it later.
- Heat 50ml olive oil in a pan and sauté the onion and mushrooms over high heat for 5-6 minutes. Then, add the tofu you have cut into small pieces or cubes and cook over medium heat for about 7-9 minutes.
- Add 20-30ml of pasta cooking water, cashew sauce, salt, pepper and mix well for 2-3 minutes.
- Pour this mixture into the spaghetti and serve with basil and nutritional yeast (if desired).