Daniel Fast Vegan Carbonara

Pasta with tofu on a black plate on white tablecloth with a glass of water in background.

5 from 3 votes

Though this Vegan Carbonara recipe only uses a few simple ingredients, it's truly the ultimate comfort food. And it's Daniel Fast-approved!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 589kcal

Author: Kelly Stilwell

Ingredients

14 oz Whole wheat Spaghetti or other veggie with no white flour
½ C Smoked tofu
5 oz Dairy free whipping cream Silk brand is available at most grocers
½ tsp Smoked paprika
1 tsp Turmeric
2 tsp Soy sauce
1 T Olive oil
2 T Salt
1 tsp Black pepper
2 T Pine nuts

Instructions

Bring a large pot of water to boil
Add salt and pasta to boiling water and cook according to package directions.
While pasta is cooking, add the heavy vegetable cream into a small pan over low heat.
Add turmeric, smoked paprika, and black pepper. Stir with a whisk until well combined. Set it aside.
Cut the smoked tofu into small cubes and add it into a small pan over medium heat with a teaspoon of olive oil.
Cook the tofu until crunchy and golden color. Add 2 tablespoon of soy sauce and stir.
Once the pasta is ready, reserve a little of the pasta water and add it to the pan of the creamy turmeric mix along with the pasta. Stir to combine the cream with the pasta.
Add the smoked tofu and lightly stir until combined.
Adding pine nuts for garnish and crunch.

Notes

You really want to get a good golden color on the tofu so it's crunchy in the sauce.

Whenever making pasta with sauce, get in the habit of saving a little of the water when draining. It's so easy to forget, but that starchy water really helps bind the sauce if it's too thin.

Nutrition