Vegan Pasta Carbonara
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.
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.
Key products
Instructions
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.
