Tempeh Carbonara
If you're craving something something creamy, dreamy and indulgent then you need to give this Creamy Tempeh Carbonara a go. The combination of pasta and our Smoky Tempeh Rashers is something heavenly. This dish is definitely a delicious way to incorporate more plant-based meals into your routine.
Recipe by It Doesn’t Taste Like Chicken
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ingredients
- 400 g pasta of choice (spaghetti, fettucini, bucantini)
- 2 packs of our Smoky Tempeh Rashers
- 2 teaspoons olive oil
- Parsley and vegan parmesan, to serve
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups non-dairy milk (such as soy or almond)
- 1 tablespoon nutritional yeast
- 3/4 teaspoon black salt (also called kala namak), use regular salt if preferred
- 1/4 teaspoon black pepper"
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.
- Add the tempeh rashers and cook for 5 minutes on either side until browned.
- 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.
- 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.
