Vegan and Gluten-Free Spaghetti Carbonara
My Vegan and Gluten-Free Spaghetti Carbonara is a very satisfying pasta recipe that will confuse the carnivore senses.
Servings 6 people
Calories 220kcal
Ingredients
Creamy White Bean Sauce
- 1 Can Cannellini beans washed and drained
- 1 Tbsp White Miso
- 4 Tbsp Nutritional Yeast
- 2 - 3 Tbsp Lemon juice
- 1/2 Tsp Onion powder
- 1/2 Tsp Garlic powder
- 1/2 Tsp Ground black pepper
- 1/2 Tsp Salt
- 1 Cup Oat milk
Tofu Carbonara
- 1 Package Tofu cut in 1" cubes
- 2 Tbsp Soy sauce
- 1 - 2 Tbsp Liquid smoke
- 1 Tbsp Balsamic vinegar
- 1 Tbsp Agave
- 1 Tsp Smoked Paprika
- 1 Tbsp Olive oil
- 1/2 Tsp Salt
Rounding out the Dish
- 2 Bags It's Skinny organic noodles
- 1 Tbsp Vegan butter
- 1 Whole Leek sliced
- 1/2 Cup Frozen peas
Instructions
Creamy White Bean Sauce
- Add all the ingredients to a blender and blend until smooth. Set aside.
Tofu Carbonara
- Take the liquid and spice ingredients and combine in a container. Add in the cubed tofu and let marinate up to an hour.
- Then, place tofu on a baking tray and cook in a 375 degree oven for 20 - 30 minutes - turn half way through.
- Remove from the oven and set aside.
Rounding out the Dish
- Add the vegan butter to a skillet.
- Once melted, add in the sliced leeks. Cook down until softened - 5 - 7 minutes.
- While this is cooking, get your pasta ready. The It's Skinny pasta only takes 2 minutes to cook.
- Using a double boiler, simply lift the pasta from the water when completed.
- Now add the creamy bean sauce to the leeks and simmer for 5 minutes. You can add in a little pasta water to thicken up this sauce as well.
- Next, add in the noodles, the peas and the tofu.
- Simmer for 1 - 2 minutes. Serve and enjoy!
Notes
Nutrition is an estimate per serving, calculated from the ingredients.
Nutrition
Calories: 220kcal | Carbohydrates: 22g | Protein: 13g | Fat: 9g