TEMPEH CARBONARA
Difficulty rating: For rookies Serves: 2 people
Our tempeh rashers add a savoury, meaty bite to this creamy pasta dish. Such an easy meal to prepare too - someone’s really going to need to stop us from making this for dinner every day.
Recipe by It Doesn’t Taste Like Chicken
Ingredients
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400 g pasta of choice (spaghetti, fettucini, bucantini, or gluten-free if preferred)
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1 pack of our Tempeh Rashers
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2 teaspoons olive oil
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Parsley and vegan parmesan, to serve
CARBONARA SAUCE:
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1 tablespoon olive oil
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1 yellow onion, chopped
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3 cloves garlic, minced
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1/4 cup all-purpose flour (gluten-free if preferred)
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2 1/2 cups non-dairy milk (such as soy or almond)
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1 tablespoon nutritional yeast
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3/4 teaspoon black salt (also called kala namak), use regular salt if preferred
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1/4 teaspoon black pepper
Instructions
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Bring a large pot of water to a boil and cook the pasta according to the package directions.
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Heat the olive oil in a large pan over medium-high heat. Add the tempeh rashers and cook for 5 minutes on either side until browned.
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Heat the olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients. Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash more non-dairy milk, and if the sauce is too thin, simply cook it longer.
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Add the cooked pasta and the sliced up tempeh rashers to the sauce and toss well to combine. Serve hot. Garnish with parsley and vegan parmesan if desired.