Vegan Carbonara with Smoked Tofu and Peas

Ingredients

• 12 oz spaghetti
• 8 oz smoked tofu
• 1 cup peas
• 1 cup cashews
• 1 4 nutritional yeast
• 3 cloves garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley

Instructions

1. 1

   Soak the cashews in water for at least 2 hours or overnight. Drain and rinse before use.

2. 2

   Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes.

3. 3

   While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.

4. 4

   Add 3 minced garlic cloves to the skillet and sauté for about 1 minute until fragrant.

5. 5

   Cube the 8 oz of smoked tofu and add it to the skillet. Cook for about 5-7 minutes until golden brown, stirring occasionally.

6. 6

   Add 1 cup of peas to the skillet and cook for an additional 2-3 minutes until heated through.

7. 7

   In a blender, combine the soaked cashews, 1/4 cup of water, 1/4 cup of nutritional yeast, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Blend until smooth and creamy.

8. 8

   Once the spaghetti is cooked, reserve 1 cup of pasta water and drain the rest.

9. 9

   Add the drained spaghetti to the skillet with the tofu and peas. Pour the cashew sauce over the pasta and toss to combine.

10. 10

    If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

11. 11

    Garnish with fresh chopped parsley and additional nutritional yeast if desired.

12. 12

    Serve immediately and enjoy your Vegan Carbonara!