Vegan Spaghetti Carbonara

Step 1

Put on a pan of lightly salted water to boil the pasta in. Add the spaghetti once boiling, and cook on a rolling boil for 8-10 minutes, until al dente. Reserve the cooking water when draining.

Step 2

In the meantime, heat up olive oil in a large frying pan

Step 3

Add the cubes of smoked tofu, season with salt and pepper and fry on medium-high heat, until golden brown

Step 4

Reduce heat to medium, add the herbs and garlic to the tofu and fry for one more minute

Step 5

Add the soy sauce, quickly stir in and proceed. If you are blending the silken tofu only now, add a splash of water to the frying pan to keep the soy sauce from catching.

Step 6

Reduce heat, and stir in the blended silken tofu

Step 7

Add nutritional yeast, lemon juice and turmeric

Step 8

At this point, the spaghetti should be just about done. Don't forget to reserve the cooking water when draining!

Step 9

Stir half of the reserved pasta cooking water into the sauce. (If you've already discarded it, just use hot water.) Don't worry if the sauce seems a bit liquid at this point.

Step 10

Finally, add in the cooked spaghetti to the sauce and mix them in, until the sauce has thickened and the spaghetti are evenly coated with creamy sauce. Add a bit more starchy pasta water if it feels to dry or sticky at any point.

Step 11

Serve topped with some freshly ground black pepper and a drizzle of olive oil.