Summer Carbonara With Tempeh
If you're a fan of our original Carbonara, then you're going to love this summer twist. Using our Smoky Tempeh Rashers and in-season courgettes, this is the perfect summer evening meal in the sunshine (when we have some)..
Recipe adapted from It Doesn’t Taste Like Chicken
40 min
Serves:
4
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ingredients
- 2 packs x 180g Smoky Tempeh Rashers
- 3 teaspoons of oil for cooking
- 240g of dried spaghetti or linguine
- 1 thinly sliced courgette
- 1 tablespoon olive oil
- 1 chopped yellow onion
- 3 minced garlic cloves
- 1/4 cup all-purpose flour
- 2 1/2 cups non-dairy milk
- 1 tablespoon nutritional yeast
- 3/4 teaspoon black salt, use regular salt if preferred
- 1/4 teaspoon black pepper
- Salt and pepper to taste
- Parsley and vegan parmesan to serve
instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- 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.
- Heat 1 teaspoon of oil in a small pan over medium heat. Add in the courgettes and cook either side for 5 minutes until lightly browned.
- Heat 2 teaspoons of oil in a large pan over medium heat. Add in the rashers and cook for 3 minutes on each side until browned. Once slightly cooled, crumble up the rashers.
- Add the cooked pasta and crumbled tempeh rashers to the sauce and toss well to combine. Add salt and pepper to taste. Garnish with parsley and vegan parmesan if desired.
instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- 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.
- Heat 1 teaspoon of oil in a small pan over medium heat. Add in the courgettes and cook either side for 5 minutes until lightly browned.
- Heat 2 teaspoons of oil in a large pan over medium heat. Add in the rashers and cook for 3 minutes on each side until browned. Once slightly cooled, crumble up the rashers.
- Add the cooked pasta and crumbled tempeh rashers to the sauce and toss well to combine. Add salt and pepper to taste. Garnish with parsley and vegan parmesan if desired.
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