VEGAN CARBONARA

It takes a while to get the perfect balance between the ingredients. Don't get me wrong! It's an easy recipe but I've a few tricks I'm looking forward to share with you.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Servings: 1 serving | Calories: 550kcal | Author: Andrea Aronica

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Ingredients

• 25g chickpea flour

• 100g spaghetti

• 120ml cooking water

• 10ml olive oil

• 10g cashewsan, vegan parmesan (Happy Cashew)

• 75g tempeh

• 1 tsp liquid smoke

• Turmeric, black papper & paprika

• 1 tsp black salt (optional - you can use normal salt)

Method

1. Cut tempeh and place it in a bowl with liquid smoke, one Tbsp of water, paprika and salt. Gently mix and let it rest for 10 mins;

2. Add it to a warm frying pan with olive oil;

3. Cook it for around 10-15 mins;

4. Cook spaghetti as shown on the package;

5. Mix together cooking water*, chickpea flour, 1 tsp of turmeric, black pepper to taste, and a pinch of black salt;

6. Place spaghetti in the sauce pan and pour on top the sauce. Give it a good mix while on low heat for 2 mins**;

7. Serve pasta as shown in the picture. Add on top some fresh black pepper and vegan parmesan from Happy Cashew.

Notes

* That’s really important, don’t use any other type of water (tap water or bottled water).
** This step is important to thicken the sauce a little bit.

Nutrition

Serving: 1 serving | Calories: 550kcal | Carbohydrates: 90g | Protein: 25g | Fat: 10g

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@aronicaandrea