Classic Carbonara

Super simple
Super simple
Super simple
Super simple
timer
0:30 m
shopping_cart
14
Ingredients
eco
641
kcal

When you hear the word carbonara classic you'd be forgiven for thinking about bacon lardons. Well our plant-based Classic Carbonara recreates the original with mushrooms as the star, and a sauce made of beautiful silken tofu, miso paste and Nooch. If you've been craving a carbonara for a while and were unsure how to proceed... this is the only recipe you'll ever need.

Start cooking ➞

Servings

Ingredients

For the mushroom bacon marinade

<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp tamari<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>1 tsp liquid smoke<item-todo-done>


For the mushroom bacon

<item-todo-done>3 king oyster mushrooms<item-todo-done>


For the sauce

<item-todo-done>300g silken tofu<item-todo-done><item-todo-done>50g nutritional yeast<item-todo-done><item-todo-done>1 garlic clove (peeled)<item-todo-done><item-todo-done>1 tsp brown rice miso paste<item-todo-done><item-todo-done> pinch of salt<item-todo-done>


For the pasta

<item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>350g spaghetti<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>


To serve

<item-todo-done> plant-based parmesan<item-todo-done><item-todo-done> pepper<item-todo-done>

Ingredients

Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the mushroom bacon marinade

<item-todo-done>8 tbsp olive oil<item-todo-done><item-todo-done>4 tbsp maple syrup<item-todo-done><item-todo-done>4 tbsp tamari<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>2 tsp liquid smoke<item-todo-done>


For the mushroom bacon

<item-todo-done>6 king oyster mushrooms<item-todo-done>


For the sauce

<item-todo-done>600g silken tofu<item-todo-done><item-todo-done>100g nutritional yeast<item-todo-done><item-todo-done>2 garlic clove (peeled)<item-todo-done><item-todo-done>2 tsp brown rice miso paste<item-todo-done><item-todo-done> pinch of salt<item-todo-done>


For the pasta

<item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>700g spaghetti<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>


To serve

<item-todo-done> plant-based parmesan<item-todo-done><item-todo-done> pepper<item-todo-done>

Before you start

Food processor

Make the marinade

  • Place all of the marinade ingredients into a large mixing bowl and stir well to combine.

Prepare the bacon lardons

  • Slice the mushrooms lengthways into ¼ cm thick slices then into smaller pieces.
  • Add all pieces to the marinade bowl.
  • Toss well to coat all of the strips in the liquid and leave to marinate for at least 10 minutes.
  • After 10 minutes, cut the mushroom bacon strips into small chunks.

    Prepare the sauce

  • Place all of the sauce ingredients into a powerful blender and blend until smooth and creamy.

Fry the mushroom bacon

  • Place a large saucepan over a medium heat and add the plant-based butter.
  • Once melted, add the mushroom chunks, mix well and cook for 5-10 minutes until soft.
  • Once soft, pour in the sauce and mix well.
  • Leave to simmer for 5-10 minutes while you cook the pasta.

While the mushroom cooks, cook the pasta

  • Cook the pasta according to the instructions on the packet.
  • Once cooked, drain (saving a little of the pasta water) and spoon into the saucepan with the sauce.
  • Mix well until all of the pasta is coated in all of the sauce, adding a dash of pasta water as needed to create the constituency you like best.

Time to serve

  • Spoon equal amounts of the pasta into serving bowls and top with some plant-based parmesan and pepper.
£

Cost per portion

641
kcal

Calories per portion

0
kg

CO2 per portion

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