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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.

Course dinner
Cuisine Gluten free, Italian food, Italian Recipe, plant based, vegan, vegetarian
Keyword dinner, gluten free, It'sskinny, Italian Food,, Italian Recipe, vegan, vegetarian,
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 6 people
Author Peter

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

  1. Add all the ingredients to a blender and blend until smooth. Set aside.

Tofu Carbonara

  1. 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

  1. 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!