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Mushroom Carbonara 💚
Tonight’s carbonara, uses silken tofu for the easiest and creamiest pasta sauce, adding lots of garlic and chestnut mushrooms for the tastiest pasta bowl this weekend ☺️
Ingredients
- 250g pasta
- 1 carton silken tofu
- 1 vegetable stock cube
- 2 tbspn nutritional yeast
- 2 white onions, diced
- 4 cloves garlic, crushed
- 200g chestnut mushrooms, sliced
🌱 Cook and drain the pasta (reserving some of the water)
🌱 To make the creamy carbonara sauce, empty the carton of silken tofu into a blender with the stock cube, nutritional yeast, a twist of black pepper and a little of the pasta water. Blend until you have a nice pouring consistency
Meanwhile
🌱 Pan fry the onions and garlic for a few minutes, before adding the mushrooms (use a little olive oil or spray oil like me).
🌱 Add the pasta to the pan with the vegetables and stir through
🌱 Pour over the carbonara sauce and stir everything together, to coat the pasta and vegetables. Add a little more pasta water if needed and check the seasoning
🌱 Serve with lots of fresh parsley and garlic bread - enjoy 😊
This is one of our family faves, loved by vegans, non vegans and my 94 year old MIL 🤩💚
What’s your favourite pasta dish?
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