A vegan-friendly rendition of the classic Italian Carbonara recipe, using Barilla Spaghetti. This alternative uses a cashew-based sauce and marinated tofu for a 'bacon' substitute, catering to everyone's needs for a shared meal.
Begin by dicing your extra firm tofu into small squares and place in a medium bowl. Add all marinade ingredients (oil of choice, low sodium soy sauce, maple syrup or agave, liquid smoke, garlic powder, smoked paprika, onion powder, pepper) and mix well. Can be stored overnight if desired. Airfryer at 400°F for 5-7 minutes or bake at 400°F for 30 minutes until crispy.
Next, bring 4 quarts of water and a pinch of salt to a rolling boil, add in your Barilla Spaghetti and cook just until al dente.
While that’s cooking, add in your cashews, water, nutritional yeast, lemon and black salt to a blender and blend until smooth. Add to a medium high skillet along with your butter, cooked noodles and top with your vegan parm of choice.
Serve with your tofu bacon, fresh parsley and additional vegan parm.
