This Vegan Truffle Carbonara takes the beloved Italian classic and infuses it with the deep, earthy aroma of fresh truffles. The creamy sauce, made from silken tofu, crispy vegan bacon, and al dente pasta are perfectly complemented by the grated truffle, making it an indulgent treat for any pasta lover.
Ingredients
- 1 lb spaghetti
- 1 cup silken tofu
- 1/2 cup nutritional yeast
- 1/2 cup unsweetened almond milk
- 1/4 cup grated vegan Parmesan cheese
- 1/2 lb vegan bacon diced
- 2 cloves garlic minced
- 1/4 cup freshly grated truffle
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a blender, combine silken tofu, nutritional yeast, almond milk, and vegan Parmesan cheese. Blend until smooth.
- In a large skillet, cook the vegan bacon over medium heat until crispy. Add the minced garlic and cook for an additional minute.
- Add the cooked spaghetti to the skillet with the vegan bacon, tossing to combine.
- Remove the skillet from heat and quickly pour the tofu mixture over the pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time.
- Stir in the freshly grated truffle, season with salt and pepper, and garnish with chopped parsley. Serve immediately.
Add a Comment