Vegan Gluten-Free Carbonara by @healthyalie

30 min

2 servings

🍝

400 g

Gluten-free pasta

🫘

300 g

Silken tofu

🧀

30 g

Nutritional yeast

🧄

1 clove

Garlic

🥛

120 ml

Plant-based milk

🫙

2.5 ml

Turmeric

🧂

0.5 tsp

Black Himalayan salt

🧂

2.5 ml

Sea salt

⚫

2.5 ml

Pepper

🌽

7.5 ml

Cornstarch

🥓

100 g

Vegan bacon bits

🧀

50 g

Vegan parmesan

  1. Drain
    • silken tofu, drained
    • garlic clove

    Drain 300 g of silken tofu and peel 1 garlic clove.

  2. Add
    • silken tofu, drained
    • nutritional yeast
    • garlic clove

    Add the silken tofu, nutritional yeast, garlic clove, plant-based milk, turmeric, Himalayan black salt, sea salt, ground black pepper, and cornstarch to the blender.

  3. Blend

    Blend the sauce ingredients until completely smooth and homogeneous.

  4. Pour

    Pour the blended sauce into a frying pan and heat it over medium heat.

  5. Stir

    Stir the sauce occasionally until it starts to thicken, about 5 minutes.

  6. Cook
    • gluten-free pasta

    Bring a saucepan of water to a boil and cook the gluten-free pasta al dente according to the package instructions.

  7. Drain
    • gluten-free pasta

    Drain the cooked gluten-free pasta thoroughly in a colander.

  8. Reduce
    • gluten-free pasta

    Add the drained pasta to the warm sauce and reduce the heat to low.

  9. Toss
    • Gluten-free pasta

    Toss the pasta with the sauce until it becomes glossy and creamy, about 2 minutes.

  10. Grate
    • vegan Parmesan
    • Gluten-free pasta

    Grate the vegan Parmesan directly over the pasta and toss to combine.

  11. Top
    • vegan bacon bits
    • Gluten-free pasta

    Top the pasta with vegan bacon bits and serve immediately.

Vegan Gluten-Free Carbonara by @healthyalie

30 min

2 servings

🍝

400 g

Gluten-free pasta

🫘

300 g

Silken tofu

🧀

30 g

Nutritional yeast

🧄

1 clove

Garlic

🥛

120 ml

Plant-based milk

🫙

2.5 ml

Turmeric

🧂

0.5 tsp

Black Himalayan salt

🧂

2.5 ml

Sea salt

⚫

2.5 ml

Pepper

🌽

7.5 ml

Cornstarch

🥓

100 g

Vegan bacon bits

🧀

50 g

Vegan parmesan

Preparation Steps

  1. Step 1/11

    Drain 300 g of silken tofu and peel 1 garlic clove.

    🫘silken tofu, drained
    🧄garlic clove
    🧺colander

  2. Step 2/11

    Add the silken tofu, nutritional yeast, garlic clove, plant-based milk, turmeric, Himalayan black salt, sea salt, ground black pepper, and cornstarch to the blender.

    🫘silken tofu, drained
    🧀nutritional yeast
    🧄garlic clove
    🥛plant-based milk
    🫙ground turmeric
    🧂Himalayan black salt
    🧂sea salt
    ⚫ground black pepper
    🌽cornstarch
    🥄measuring spoon

  3. Step 3/11

    Blend the sauce ingredients until completely smooth and homogeneous.

  4. Step 4/11

    Pour the blended sauce into a frying pan and heat it over medium heat.

    🍳frying pan
    🥄wooden spoon

  5. Step 5/11

    Stir the sauce occasionally until it starts to thicken, about 5 minutes.

    🍳frying pan
    🥄wooden spoon

  6. Step 6/11

    Bring a saucepan of water to a boil and cook the gluten-free pasta al dente according to the package instructions.

    🍝gluten-free pasta
    🍲saucepan

  7. Step 7/11

    Drain the cooked gluten-free pasta thoroughly in a colander.

    🍝gluten-free pasta
    🧺colander

  8. Step 8/11

    Add the drained pasta to the warm sauce and reduce the heat to low.

    🍝gluten-free pasta
    🍳frying pan
    🥄wooden spoon

  9. Step 9/11

    Toss the pasta with the sauce until it becomes glossy and creamy, about 2 minutes.

    🍳frying pan
    🥄wooden spoon

  10. Step 10/11

    Grate the vegan Parmesan directly over the pasta and toss to combine.

    🧀vegan Parmesan
    🧀box grater
    🥄wooden spoon

  11. Step 11/11

    Top the pasta with vegan bacon bits and serve immediately.

    🥓vegan bacon bits

Composition

Ingredients

Types

Grains, Pasta, Seasoning, Nutritional Yeast, Plant-Based Dairy Alternative, Salt, Thickener, Starch, Plant Protein, Meat Alternative, Cheese Alternative

Ingredients

Gluten-free pasta, Silken tofu, Nutritional yeast, Garlic, Plant-based milk, Turmeric, Black Himalayan salt, Sea salt, Pepper, Cornstarch, Vegan bacon bits, Vegan parmesan

Notes

Silken tofu (drained), Turmeric (optional, for color), Black Himalayan salt (adjust to taste), Vegan bacon bits (or smoked tofu)

Allergens

Soy, Tree Nuts

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Meat-Free, Plant-Based

Calories

480 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 76g, Fat: 10g, Fiber: 7g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 5mg, Potassium: 400mg, Sodium: 850mg

Vitamins

Vitamin B12: 2.4µg, Vitamin B6: 0.3mg, Vitamin K: 10µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

colander, saucepan, frying pan, wooden spoon, box grater, measuring spoon

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Italian

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Al dente

Flavors

Savory, Cheesy, Smoky, Peppery, Garlicky, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat gently with a splash of plant-based milk), freezer : 30 days (Freeze in an airtight freezer-safe container,Texture may become less creamy after thawing)