Spaghetti Carbonara with Crispy Bacon and Parmesan Recipe
A vegan twist on the classic carbonara, loaded with savory flavor from smoky tempeh bacon and cashew-based Parmesan-style sauce.
Ingredients
- 12 oz spaghetti gluten-free if you're feeling fancy
- 1 tbsp olive oil
- 1 cup tempeh diced
- ½ tsp liquid smoke
- 2 tbsp soy sauce
- ½ cup raw cashews soaked
- ¾ cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley for garnish
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Sauté tempeh in olive oil until golden. Add liquid smoke and soy sauce. Cook until crispy and slightly charred.
- Blend cashews, milk, garlic, lemon, nutritional yeast, salt, and pepper until creamy.
- Return pasta to pot. Pour in sauce and stir over low heat until warm and luscious.
- Mix in crispy tempeh. Toss to coat everything in that creamy, savory goodness.
- Garnish with parsley. Serve hot. Twirl like you're in a rom-com.
Notes
Nutritional Values (per serving)
- Calories: 410
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 16g
Vitamins and Minerals (per serving)
- Vitamin B6: 25%
- Iron: 20%
- Calcium: 12%
- Magnesium: 15%
- Vitamin K: 22%
Additional Notes/Tips to Enhance Flavor
- Add crushed red pepper for heat if you’re feeling bold.
- A dash of white miso paste in the sauce adds umami depth.
- Use smoked paprika if you don’t have liquid smoke.
- Want it creamier? Add an extra tablespoon of soaked cashews.
- Leftovers make a killer cold pasta salad. Just saying.