Vegan Pasta Carbonara

Name: Vegan Pasta Carbonara
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 1 pound spaghetti {penne pasta}; 1/2 package soft tofu; 1/2 cup Thai Kitchen® Unsweetened Coconut Milk; 1/4 cup sauerkraut brine; 2 tablespoons nutritional yeast; 1 tablespoon white miso paste; 1/2 teaspoon black salt; 1/2 teaspoon McCormick® Coarse Ground Black Pepper; 1/4 teaspoon McCormick® Smoked Paprika; 1 tablespoon fresh lemon juice; 1/4 cup canola oil; 1/4 almond flour; 2 tablespoons nutritional yeast; 1/4 teaspoon McCormick® Garlic Powder; 1/4 teaspoon McCormick® Onion Powder; 1/2 teaspoon salt; 1/4 canola oil; 3 ounces tempeh, finely chopped; 1 package shiitake mushrooms, cut into 1/4-inch thick matchsticks; 1/4 teaspoon salt; 1/4 teaspoon McCormick® Coarse Ground Black Pepper; 1/2 teaspoon Stubb's® Hickory Liquid Smoke; 1/2 teaspoon light brown sugar {maple sugar}

By: McCormick Kitchens

Made With:

Culinary innovation meets simplicity when full fat is on the menu, like this comforting vegan take on carbonara that uses coconut milk, nutritional yeast, soft tofu, and mushrooms to recreate the creamy, bacon-forward flavor and texture of traditional pasta carbonara.

This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition.

Recipe Info

Prep Time:

20m
Cook Time:

15m
Ingredients:

23
Servings:

12
User Rating:

Ingredients

Vegan Carbonara
1 pound spaghetti - Substitutespenne pasta
1/2 package soft tofu
1/2 cup Thai Kitchen® Unsweetened Coconut Milk
1/4 cup sauerkraut brine
2 tablespoons nutritional yeast
1 tablespoon white miso paste
1/2 teaspoon black salt
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1/4 teaspoon McCormick® Smoked Paprika
1 tablespoon fresh lemon juice
1/4 cup canola oil
Vegan Parmesan Cheese
1/4 almond flour
2 tablespoons nutritional yeast
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Onion Powder
1/2 teaspoon salt
Vegan Bacon
1/4 canola oil
3 ounces tempeh, finely chopped
1 package shiitake mushrooms, cut into 1/4-inch thick matchsticks
1/4 teaspoon salt
1/4 teaspoon McCormick® Coarse Ground Black Pepper
1/2 teaspoon Stubb's® Hickory Liquid Smoke
1/2 teaspoon light brown sugar - Substitutesmaple sugar

Nutrition Information

(per serving)

This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition.

Key products

Thai Kitchen® Unsweetened Coconut Milk, 13.66 fl oz

McCormick® Coarse Ground Black Pepper, 1.5 oz

McCormick® Smoked Paprika, 0.9 oz

$4.99

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Onion Powder, 2.62 oz

$5.49

Unit price: per

Stubb's® Hickory Liquid Smoke, 5 oz

Instructions

Cook pasta as directed on package until al dente. Drain well, reserving hot pasta cooking water.
Meanwhile, place tofu, coconut milk, sauerkraut brine, nutritional yeast, miso, black salt, pepper, paprika and lemon juice in blender container. Cover. Process on high speed until very smooth, scraping down sides as needed. With machine running on low speed, gradually add oil until well blended and smooth. Set aside.
For the Vegan Parmesan, mix all ingredients in small bowl until well blended. Set aside.
For the Vegan Bacon, heat oil in large skillet on medium-high heat. Add remaining ingredients; cook and stir until mushrooms are tender and begin to caramelize.
Transfer hot pasta to pan with mushrooms. Add sauce from blender container, stirring to coat pasta. Stir in 1/4 cup of the reserved pasta water. Cook on medium heat, stirring occasionally, until sauce thickens slightly and coats pasta. Stir in 1/4 cup Vegan Parmesan. Serve immediately, sprinkled with remaining Vegan Parmesan.