a vegan version of a great italian classic
Carbonara is traditionally made with cheese, pork and eggs (or cream), so not vegan-friendly at all.
Antonio Amato recipe is made with smoking tofu buth you can replace it with smoked seitan, both will give the dish a delicious smoked aroma.
While spaghetti is the most common pasta used for carbonara, you can basically use any kind of long o short pasta. We used Bucatini pasta, which is like spaghetti but a bit fatter and hollow. It’s great for soaking up sauces plus you can whistle through the long tubes which is a bit of a novelty.
This vegan twist on the traditional dish ‘Bucatini Carbonara’ is perfect for any night when you need a quick, easy meal on the table. Not only will it rival its traditional counterpart when it comes to creamy deliciousness, but it beats it hands down when it comes to nutritional goodness. It’s been a big hit with our family and we hope you love it too!
INGREDIENTS FOR 4 SERVINGS
320 gr Bucatini Antonio Amato pasta
50 gr Smoked Tofu
150 ml Soy cream
1 tea scoop Turmeric powder
50 gr Onions
black pepper to taste
salt to taste
Antonio Amato EVO oil to taste
Heat a large pan of water and cook the pasta as per the instructions on the packet.
Gently heat the oil in a large, deep-sided frying pan (skillet) and add the onions. In a glass, add the soy cream with a turmeric and blend well.
Cute into little cubes the smoked tofu and pour into the pan, stir through. When the pasta is ready, drain “al dente”, reserving pasta-cooking water, and add it to the frying pan. Pour on the soy and turmeric creamy sauce to coat all the pasta, then add about 1/4 cup (60ml) pasta-cooking water. Cook over medium heat, stirring, until sauce forms a silky glaze that coats pasta.
Season with salt and pepper, to taste; serve.
un piatto unico, completo e veloce da preparare
03 August 2020
il sapore dell'estate
06 July 2020
Farfalle Antonio Amato con friggitelli, cozze e basilico
30 June 2020
Linguine Antonio Amato con zucchine, crema di burro e menta
09 June 2020