Vegan Carbonara

A creamy vegan carbonara built on a silky soy yogurt and nutritional yeast sauce, tossed with crispy smoked tofu bacon and fresh parsley. No eggs, no cream, on the table in 25 minutes.

Prep Time 5

Cook Time 20

Total Time 25

Choose Serving Size 2

Ingredients

2 cups pasta cooked al dente; use gluten-free pasta if needed

For the sauce:

¾ cup soy yogurt plain, unsweetened
4 Tbsp nutritional yeast
⅓ tsp smoked paprika
salt and pepper to taste

For the bacon:

½ cup smoked tofu chopped
1 Tbsp olive oil

For the topping:

3 Tbsp parsley finely chopped

Instructions

Make the tofu bacon. In a large frying pan, heat the olive oil, add the chopped smoked tofu and fry until crispy. Set aside.
In a clean pan over medium heat, add all the sauce ingredients and bring to a simmer, stirring frequently.
When the sauce has thickened, turn off the heat, add the cooked pasta and the crispy tofu bacon, and stir to combine.
Top with fresh parsley and serve immediately.

Notes

For a firmer bite, cook the pasta just under al dente — it finishes in the hot sauce. Use a plain, unsweetened soy yogurt, or the sauce will taste sweet. Best served straight away; leftovers keep in the fridge for up to 2 days and loosen nicely with a splash of plant milk when reheated.