Smoked pea carbonara
- Max La Manna
Published: July 29, 2024 at 12:48 PM
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 3.9 out of 5.13 ratingsRate
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I'm a bit obsessed with this dish! Tofu is used in two ways: for the crispy pancetta and to produce the luxurious creamy sauce. It's all brought together with pops of colour and sweetness from the peas.
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g frozen peas
-
400g spaghetti
-
cut into small cubes
-
1tbsp cornflour
-
tsp smoked paprika
-
2tbsp olive oil
-
2 garlic cloves
minced
-
parmesan-style vegan cheese
For the sauce
- 300g silken tofu
- 4tbsp oat milk
- 1tsp Dijon mustard
- zest and juice of 1 lemon
- 1tbsp nutritional yeast
- 1tbsp white miso paste
- 1/2 tsp black pepper
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Nutrition: per serving
- kcal613
- fat15g
- saturates2g
- carbs86g
- sugars6g
- fibre8g
- protein30g
- salt1.53g
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Method
-
step 1
Bring a large pan of salted water to the boil. As it's coming to the boil, make the sauce by blitzing all the ingredients in a high-speed blender and set aside.
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step 2
Tip the peas into a heatproof bowl, cover with boiling water, leave for 2 minutes, then drain and set aside.
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step 3
Add the spaghetti to the pan of boiling water and cook for 1 minute less than packet instructions.
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step 4
While the spaghetti cooks, in a mixing bowl lightly toss the cubed tofu, cornstarch and smoked paprika until evenly coated. Heat the olive oil in a large frying pan over high heat and once warm, fry the cubed smoked tofu, stirring occasionally, for 8-10 minutes until crispy and brown. Add the garlic and cook for 30 seconds.
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step 5
When the pasta is almost ready, pour the sauce into the frying pan with the tofu, stirring frequently, and cook until bubbling. Use tongs to slosh the pasta from the saucepan into the large frying pan with the sauce. Add the peas and toss everything well.
-
step 6
Serve in bowls, topped with black pepper and parmesan.
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A star rating of 3.9 out of 5.13 ratings
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