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Vegan Tofu Carbonara

The creamiest carbonara you will ever eat - and you would never know that it's vegan, high in protein and contains hidden veggies!!

Prep:

5

minutes

Cook:

15

minutes

TOtal:

20

minutes

Ingredients

  • 1 courgette
  • 1/4 - 1/2 garlic bulb (depending on garlicky you like your meals...)
  • 300g silken tofu
  • 2 tbsp nutritional yeast
  • 200g gluten-free tagliatelle (I use Sainsbury's own gluten-free)
  • 75g vegan bacon lardons (I used 'La Vie Plant Based Streaky Bacon Larsons SMoked' but you can use any you prefer!)
  • 30g Vegan parmesan cheese
  • Extra Virgin Olive Oil
  • Salt & Pepper

Instructions

  1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
  2. Peel your courgette and chop into chunks and place in a small baking tray, drizzling with olive oil and some salt and pepper. Wrap the garlic bulb drizzled in some olive oil in some aluminium foil and place in the baking tray, and then place the tray in the oven to roast for roughly 15-20 minutes, or until the courgette has started to brown ever so slightly.
  3. Get your kettle on and pour into a saucepan, and once the water is boiling add the pasta and cook according to packet instructions. Save 1-2 ladles worth of the pasta water, and then drain the tagliatelle.
  4. Cook the veggie bacon lardons according to packet instruction until golden and crispy.
  5. In a blender, mix together the silken tofu, the nutritional yeast, the roasted courgette and garlic, 1 tbsp olive oil and season with salt and pepper. Add in the pasta water as necessary, making sure that the sauce stays relatively thick and creamy.
  6. Place the sauce back into the saucepan that cooked the pasta and heat up for roughly 5 minutes. Mix in the cooked tagliatelle, stir in the bacon lardons and serve onto a plate. Sprinkle over the grated vegan parmesan and serve with an extra seasoning of salt and pepper.