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Tempeh Pasta alla Carbonara

Pasta alla carbonara, the classic Italian dish, typically combines spaghetti with fried pancetta or bacon and a sauce made with eggs, cheese and cream. Decidedly non-vegan fare, but here of course done vegan-style!

Nuts show their magic once again in this velvety, animal-product free sauce (with tahini and cashew butter), and salty, crispy tempeh stands in brilliantly for the pancetta.

Ricki Heller is to thank for this recipe. Ricki writes the blog Diet, Dessert and Dogs, home to a phenomenal number of fantastic vegan kitchen creations-“sugar-free, gluten-free, allergy-friendly”.

I’ve made a lot of her recipes:  Grain-free coconut flour biscuits, Edamame seaweed salad,  Lemony baked cheesecake, Warm chickpea + artichoke salad, Chocolate almond mousse, Fruity cabbage salad, Almond + curry sauce, Quinoa chickpea olive + prune tagine, Carob + date pancakes….just to name a few, and I can’t name any failures!

Tempeh Pasta Carbonara, close-up

My Granny was eating with us the evening I made this pasta and knowing that she doesn’t usually eat a lot I just gave her a small amount, but she was nabbing bits of the tempeh bacon from the serving dish and said how much she enjoyed it. I’ll make a vegan out of her yet…!

Tempeh Pasta Carbonara

There are a few components to the recipe but it really doesn’t take that long to come together so don’t be put off by the ingredients list and instructions.

Tempeh Pasta Carbonara

(Minimally adapted from Diet, Dessert, and Dogs)

For the Tempeh Bacon:

1/2 8oz/225g pkg Tempeh, very thinly sliced and diced into bite-size pieces.
1 1/2 T Tamari
1T Lemon juice
1/8 t Liquid smoke OR 1/4t smoked paprika
1 Clove garlic, minced
1T Olive oil
3-4 Drops liquid stevia OR 2-3t Agave/Maple syrup
1/4C + 1 T Water

For the Sauce:

1T Cashew butter
1/2T White miso
1/2T Tahini
1/8t Dijon mustard
1/8t Turmeric
Salt + Pepper
1/2C Almond milk, unsweetened
1/2C Vegetable broth
1T Arrowroot + 2-3T Hot Water

1/2C Green peas (fresh or frozen)

Enough Pasta for 2-3, any variety (I did 150g/1 heaping cup Brown Rice Fusilli which was enough for 3 modest servings)

1-2T Chopped Parsley

Prepare the tempeh bacon: Slice tempeh up, mix remaining ingredients in a large frying pan over medium heat and add tempeh.

Let simmer gently for approx 5 minutes until sauce begins to evaporate. Flip pieces over carefully and leave to brown for another 5 minutes. Flip tempeh one more time and cook the other side until brown and crispy. Turn off heat and set pan aside.

Prepare the pasta according to package instructions, in last couple of minutes of cooking time add your peas so they cook through. Drain, reserving 1/4 C pasta water.

While pasta is cooking prepare sauce:

In a medium pan over low heat whisk together ingredients on list up to and including salt and pepper. Gradually add milk and broth, whisking all the while to avoid lumps and produce a smooth sauce.

In a small bowl dissolve the arrowroot in the hot water. Gradually add this mixture to the sauce pan, keep whisking as it will thicken up pretty quickly. Continue to cook for a further minute until thick and creamy.

Add pasta, peas and tempeh pieces to the sauce pot, stir sauce through, cover and warm through for approx 5 minutes. If it looks a little dry add the reserved pasta water and continue to heat until warm and everything is nicely coated in the sauce.

Sprinkle with chopped parsley and serve.

Serves 2-3

Have you veganized any seemingly very un-vegan recipes?

What are your favourite Ricki recipes? If you’re unfamiliar with Diet, Dessert, and Dogs get over there now!

Share

July 3, 2013 —

← Apricot & Almond Smoothie (with a hint of cardamom) Wheat Berry Salad with Chickpeas + Za’atar, Tahini Beetroot →

Comments

  1. babette says

    July 4, 2013 at 4:47 am

    I used to love pasta alla carbonara! I’ve made Vegan Dad’s recipe a couple of times and it is delicious, but yours is tempting me. It looks good and less labor-intensive.

    • coconutandberries says

      July 4, 2013 at 6:32 pm

      I didn’t see that version. It’s a shame Vegan Dad isn’t posting anymore- it was a great blog :(
      If you try this one I hope you like it.

      • babette says

        July 4, 2013 at 8:38 pm

        Yes, I was a big fan. I even bought and printed his cookbook. But he’s got such a big family, and a job, that I really can’t blame him. Hopefully he’ll get back to it someday =)

  2. Ricki says

    July 7, 2013 at 1:43 am

    Wow, thank you so much for this amazing shout-out! I’m thrilled that you have tried so many of the recipes and like them! Your pasta carbonara also looks terrific. And I didn’t know that Vegan Dad stopped posting! Boo hoo (obviously I haven’t been keeping up with my blog reading. . .!!!) 😀

    • coconutandberries says

      July 7, 2013 at 9:57 am

      Thank YOU Ricki! Believe me when I say those are just a few of the recipes from your blog that I’ve tried and enjoyed :)

  3. veganinbrighton says

    July 8, 2013 at 3:22 pm

    Yum, that looks delicious. I love the idea to use tempeh instead of store bought veggie bacon. I also used to love carbonara and I think I’ve only ever made a vegan version once.

    • coconutandberries says

      July 8, 2013 at 4:14 pm

      I’ve never tried the store-bought stuff, but if you like it I’m sure this dish would still be good using it and just mixing with the sauce and your pasta, especially if you wanted a super quick and yummy supper :)

  4. veganmiam.com says

    August 10, 2013 at 3:44 pm

    That looks delicious! :) I like the miso and tahini combined to provide the extra creaminess to the carbonara dish! Mmmmmm!

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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