Vegan Spaghetti Carbonara

Ingredients

For 4 portions

• 🍝 360g spaghetti (dry)
• 🧈 200g smoked tofu
• 🏺 25ml olive oil
• 🧄 6g garlic
• 🧈 300g silken tofu
• 🍞 25g nutritional yeast
• 🥛 100ml soy drink
• 🧂 2g black salt (kala namak)
• 🪴 0.5g turmeric
• 🍋 5ml lemon juice
• 🌿 3g black pepper
• 🧂 4g salt
• 🌿 10g parsley

Method

1. Bring a large pan of salted water to the boil for the pasta.
2. Blend the silken tofu, nutritional yeast, soy drink, black salt, turmeric, lemon juice and half the black pepper until completely smooth. The black salt gives an eggy taste, and the turmeric a golden colour.
3. Cut the smoked tofu into small batons. Heat the oil in a large frying pan and fry for 6 to 8 minutes, until golden and crisp. Add the sliced garlic for the last minute.
4. Cook the spaghetti until al dente. Keep a mugful of the cooking water, then drain.
5. Take the frying pan off the heat. Add the spaghetti and the sauce and toss well, adding splashes of the cooking water until the sauce is glossy and coats every strand. Warm it very gently if needed, but don't let it boil.
6. Serve straight away with the rest of the black pepper and chopped parsley.