Wednesday, February 11, 2009

Pasta Carbonara

Someone suggested making pasta carbonara when I posted the tofu pancetta recipe. Great idea. It is simple and tasty and perfect for a busy week night.


INGREDENTS
- 1 recipe tofu pancetta, cut into small pieces
- 1 clove of garlic, minced
- 300 g pasta, cooked
- 1/4 cup nutritional yeast
- 1/2 cup coconut cream (place a can of coconut milk in the fridge. When cold, open and skim the cream off the top)
- 1 tbsp arrowroot powder
- 1/2 cup soy creamer (more as needed)
- salt and pepper to taste
- chopped fresh parsley to garnish

METHOD
1. Make pancetta while pasta is cooking. In the final minute of frying the tofu, add the garlic and fry. Remove from heat. Dissolve arrowroot into creamer and set aside.
2. Drain pasta and return to the pot over medium heat. Add tofu pancetta and nutritional yeast and mix well. Add coconut cream and creamer/arrowroot mixture. Stir constantly. As it heats up, the liquid will thicken. Add a bit more creamer if needed.
3. Season to taste with salt and pepper (keeping in mind that the tofu is salty). Garnish and serve.

21 comments:

helloveggie.org said...

Once again, great looking recipe and picture!
I love new and interesting pasta recipes!

Eve Love said...

looks yummy!

The Voracious Vegan said...

I cannot even believe how good this looks! You are a genius! Thank you for posting the recipe, this will be getting made in my kitchen asap!

Kate said...

How did you know that I've been craving this for months? THANK YOU!!!

Veganissexy said...

That looks so easy and pretty too! My hubby has been begging for pasta, so I'll have to give it a whirl :) Thanks!

Rogo said...

What is the difference between Coconut Milk and cream?

Vegan Dad said...

Coconut cream is essentially the fat from coconut milk. Place a can in the fridge, and when it is cold, open the top and skim off the coconut cream.

Bianca said...

Yum yum! I'm gonna bookmark this one for later, for sure. I've never had omni carbonara. But this version looks so good!

Eating Consciously said...

You can never go wrong with pasta! Looks great ;)

Chantal Clement said...

Gotta mirror what other people have been saying... I always assumed carbonara would have to be one of those things a vegan must forego!!! But never say never! yay! Thanks for the recipe!

Tania said...

this was a great recipe. I used a pound (340g) of whole wheat spaghetti, tripled the tofu pancetta (didn't need to add any salt to the sauce or spaghetti as a result), and doubled the sauce (we like a lot of sauce as it is it seemed to get absorbed really quick so it was not saucy at all, just creamy. It was perfect! I've been cooking vegan for a couple of years now and just found your site this week. This is the first recipe I tried will be coming back for more! Thanks!

Corbin said...

I made it with "cream of coconut." Is that different? It tasted like coconut ice cream mixed with pasta - YUCK. Great idea for a recipe, though, and I like the tofu pancetta (cut the sugar in half, at least). I'd make it again, and maybe substitute Isa's alfreda sauce from VwaV for the coconut cream sauce? The parsley is a nice touch.

Vegan Dad said...

Corbin,
Ack! No! I put a note in the recipe to reflect the discussion in the above comments.

Babette said...

Pasta carbonara was one of my favorite dishes. I've been vegan for 9 years, so it was just a nice memory to me.
As soon as I saw your recipe last week, I knew I had to try it. I came home late last night, I was starving, but there was no way I wouldn't try your recipe then, as I had been thinking about it all afternoon.
It didn't disappoint. It is that kind of recipe you eat in one sitting because it is just so good.

Thank you!

Anonymous said...

This dish we have tried twice!! I have not even cooked it. Rather my bacon loving boyfriend has been the chef enticed by the wonders of liquid smoke. He made the cream sauce, the second time, in the tofu pan to maximize on the smoky flavour for super tasty results. We also added peas for a bit of colour and contrast.

Thanks again Vegan Dad for another recipe hit!

Chelsea said...

Would it be too runny if I used regular soy milk instead of soy creamer? I was just thinking that it would substantially cut down on the amount of fat in the recipe (and I don't generally keep soy creamer in the house)...
Thanks!

Vegan Dad said...

Chelsea,
Soy creamer isn't that high in fat. If you really want to cut the fat, don't use the coconut cream.

lauren ikon said...

I could use cornstarch instead of the arrowroot, right? I don't usually keep arrowroot on hand, simply because cornstarch is cheaper.

Another thing, can you taste the coconut much?

Vegan Dad said...

Cornstarch would be fine. And, no, you can't taste the coconut. I like Thai Kitchen coconut milk, though, because it is less "coconuty."

ß & ß said...

Wow. All I can say is wow! I've never had a good carbonara as a non-vegan but this one was clearly the winner nonetheless. I made this about ten minutes ago and it was absolutely DELICIOUS! I added half an onion, minced, and eggplant bacon for lack of garlic and tofu.

Thanks so much for the recipe!

A.P. Author said...

Made them once w/o the salt and pepper - big mistake! Made them again with the S&P and shared a small batch with my Meatless Monday bf (transitioning veg) and he won't stop talking about it! I might have changed his negative opinion on chickpeas for good. We'll see.