PERFECT posh pasta
Vegan carbonara
This isn’t by any means a traditional carbonara, but it is a great vegan alternative and goes down a storm with meat eaters too.
Serves 2 • Ready in 40 minutes
75g cashew nuts
2 tbsp olive oil
225g smoked tofu, cut into
2cm pieces
250ml unsweetened nut milk (cashew or almond work best)
1 tsp light soy sauce
2 tbsp nutritional yeast, plus extra to serve
1 red onion, chopped
2 garlic cloves, crushed
10g flat-leaf parsley, stalks and leaves chopped (kept separate)
125g mushrooms, sliced
200g dried spaghetti sea salt and black pepper
Put the cashew nuts in a small bowl, cover in cold water and set aside to soak for 20 minutes. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the tofu and sauté for 5 minutes,
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