Name: Spaghetti ‘Carbonara’
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 2 large carrots, peeled and trimmed; 350 g/12 oz spaghetti; 1 tbsp tahini; 1 tsp dark soy sauce; 5 tbsp nutritional yeast flakes; 1 tbsp lemon juice; 1 tsp liquid smoke; 250 g/9 oz silken tofu; 120 ml/4 fl oz/½ cup vegan milk; 1 tsp white miso paste; 1 tbsp vegetable oil; 2 tsp maple syrup; salt and ground black pepper; ½ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

Classic carbonara sauce is made with egg yolks, cream and Parmesan cheese.

This vegan version combines silken tofu and vegan milk to make a deliciously rich sauce without the dairy. The final flourish is a scattering of carrot ‘bacon’, which has a lovely smoky flavour and crispy texture.

Ingredients

350 g/12 oz spaghetti

Main course
Vegan

Method

To make the carrot ‘bacon’, slice the carrots lengthways using a vegetable peeler to get thin, even slices. Mix the tahini, oil, maple syrup, soy sauce and liquid smoke together in a bowl. Add the carrot slices and mix with your hands to coat all over. Cover the bowl and marinate the carrot strips at room temperature for about 15 minutes.

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