Today we are going to prepare a tasty vegetarian pasta carbonara recipe with cashews and tofu. Don’t miss this delicious vegetarian version of the carbonara dish.
When I wasn’t vegetarian, I didn’t eat carbonara. I always hated bacon, pancetta, guanciale and things like that and if I saw some somewhere I didn’t want to eat it.
In general, I never really liked meat, I almost never ate it, except when I was a child at home with my parents and luckily my mother always prepared very little of it.
So the carbonara was replaced by pasta with oil, because luckily my mother didn’t even use butter.
Now that I’m a vegetarian, it took me a while to develop carbonara, because I always associated it with something I didn’t really like. You’re all wondering right now how I’m going to make this vegetarian carbonara, right?
How to make a vegetarian carbonara with cashews and tofu
- Preparation time: 20 minutes
- Difficulty: easy
- Portions: 2 people
- Calories: 200/serving
We are not going to use chickpea flour as I see in many recipes because I do not like the idea of cooking legume flour for a very short time, in fact it must be well cooked and it gives me the idea that in the carbonara it is half raw.
It’s just my opinion, no one be offended, please. But I like to do it differently. On the other hand, are we chefs or not? We’ll have to invent something different. Here it is, my version of vegetarian carbonara, very, very good. Didn’t you want to try it?
Ingredients for 2 people
- 170 g spaghetti
- 40 g natural cashews
- 4 tablespoons of natural soy milk
- 1 saffron saffron (powder or pistils)
- 100g of smoked tofu
- 3 tablespoons of organic oil:
- Soy sauce
- Freshly ground black pepper
- Salt
How to prepare vegetarian carbonara with cashews and tofu
We soak the cashews for an hour and then drain them. We reduce to cream with a hand mixer adding a few tablespoons of natural soy milk until we obtain a smooth and homogeneous cream.
Then we add the saffron dissolved in a drop of milk or if we have pistils we infuse them in a little milk.
We dry the tofu with kitchen paper, cut it into ½ cm slices and leave it in soy sauce for an hour. Then we drain the tofu and cut it into cubes.
We cook the spaghetti in salt water.
Heat oil in a non-stick frying pan and brown the tofu until well toasted.
Drain the pasta and season it with the cashew and saffron cream, add a few tablespoons of cooking water to soften it.
Add the tofu with the oil and stir well. We serve immediately, sprinkling with plenty of freshly ground pepper.
Take advantage!!
We hope you liked this vegetarian version of the carbonara recipe with cashews and tofu…We are still licking our fingers… Don’t forget to share on your favorite social networks.