200 g pasta of your choice
100 g diced plant-based sausages, bacon, tempeh or mushrooms
1 tbsp soy sauce, tamari or fermented fava bean liquid etc.
1/2 bunch fresh parsley or basil chopped
Carbonara sauce
110 g cashews soaked 2-3 hours
50 g WoW! Plant-based shredded mozzarella alternative
240 ml water
2 garlic cloves minced
20 ml lemon juice
1 tsp salt
1/4 tsp blackpepper
1. Cut your preferred bacon substitute into small bite-sized pieces; this could be sausages, tempeh, mushrooms, or any alternative of your choice.
2. Drizzle with olive oil and soy sauce, then sauté in a pan until nicely crisp. Alternatively, bake in the oven at 220°C (fan setting) until golden and crispy.
3. Add all carbonara sauce ingredients to a food processor and blend until smooth. Transfer the mixture to a pot and heat gently until it begins to bubble. Add a splash of water if needed to achieve a creamy, silky consistency.
4. Prepare your pasta according to the package instructions until al dente.
5. Transfer the cooked pasta directly into the carbonara sauce and toss well until evenly coated.
6. Stir in or top with your crispy plant-based bacon, sausages, or chosen alternative.
7. Finish with freshly ground black pepper and a sprinkle of chopped parsley before serving.
