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–+ servings

Vegan Carbonara

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Servings 2

Ingredients
  

Sauce

  • 1 cup yellow plum or cherry tomatoes any yellow small variety will work
  • 1 tsp olive oil
  • 1 pinch kosher Salt
  • 1/2 block silken tofu
  • 1/4 cup nutritional yeast
  • 1 tsp mushrooms seasoning
  • 1 tsp Lactic Acid You can also use the liquid from sauerkraut
  • 1/4 tsp Black Salt / Kala Namak
  • 1/4 tsp Chili powder
  • 1 tsp black pepper
  • 1/4 cup Olive oil

Mushroom pancetta

  • 2 large Portobello mushroom caps
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp Liquid Smoke
  • 1 tsp soy sauce
  • 2 Servings Pasta of choice

Instructions
 

  • Start with tomatoes in a bowl and add the tsp of olive oil, pinch of salt, and toss them into the oven or air fryer at 400º for about 10 minutes
  • Add everything else except the 1/4 cup of olive oil for the sauce into a blender, a when the tomatoes are done add them as well.
  • Blend on slow speed until smooth, then slowly drizzle in the olive oil to emulsify into a creamy sauce. You will have extra!
  • Slice your mushrooms very thin and toss into a bowl with the remaining ingredients (not the pasta)
  • Get a pan hot with a little olive oil toss the mushrooms in and cover with water (just enough to cover the mushrooms)
  • Let mushrooms boil until all the liquid is boiled out
  • Start your pasta and cook until just under al dente
  • once the shrooms are almost done turn the heat down, let the water boil out, add a touch of olive oil
  • then quickly transfer the almost done noodles (saving the starchy water) into the pan then cover with enough sauce to coat the pasta.
  • While tossing the pasta add enough pasta water to make the sauce creamy and shimmery. Plate and enjoy!
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