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Today, I’m thrilled to share a recipe that has quickly become a favorite in my kitchen. My Vegan and Gluten-Free Spaghetti Carbonara is a fun twist on a classic. I was inspired by an Instagram reel from Ellysplate that created this plant-based twist on the traditional Italian dish. I have been writing about how I am trying to get more vegan dishes into my daily habits.
Jump to RecipeThe Inspiration – Crispy Tofu Carbonara
I am always scrolling through Instagram reels because I am obsessed with food. More importantly, it is an easier way than thumbing through cookbooks to quickly find a variety of ideas. The idea of using tofu as a key ingredient caught my attention immediately. Tofu, when marinated and cooked properly, can mimic the texture and taste of many non-vegan ingredients. The flavor of the tofu was fascinating. All you need to do is marinate the tofu and bake in the oven.
Creamy White Beans Sauce
The sauce begins by blending the beans with a handful of ingredients including oat milk, miso and nutritional yeast. This creamy bean mixture is added to a pan, and cooked down a little until it thickens. The white beans naturally provide a velvety texture, making the sauce rich and satisfying without any dairy.
Organic Gluten-Free Pasta
My recipe also highlights organic gluten-free pasta noodles from It’s Skinny. It’s a lot like working with fresh pasta. The IT’SSKINNY Organic gluten free noodles are ready in approximately 2 minutes and are a great product for the busy family. The link will take you to Amazon if you want to try them.
Future Recipe Ideas
I’m excited to experiment further with this marinated tofu bacon in other dishes. Here are a few ideas I am thinking about:
- Tofu BLT: Marry this crispy tofu with my GF BREAD.
- Tofu “Bacon” Bits: Crispy, smoky tofu bits to sprinkle over salads or soups.
- Tofu Scramble: A hearty breakfast option, perfect for weekend brunches.
Conclusion
This Vegan and Gluten-Free Spaghetti Carbonara is a delightful and innovative take on a classic dish. It’s perfect for anyone looking to enjoy a comforting, creamy pasta without the animal products or gluten. I hope you enjoy making and eating this as much as I did. Stay tuned for more delicious vegan recipes using marinated tofu!
Making the tofu bacon
Making the creamy white bean pasta sauce
Final Ingredients for Finishing Dish
The Vegan Gluten-Free Spaghetti Carbonara
Vegan and Gluten-Free Spaghetti Carbonara
My Vegan and Gluten-Free Spaghetti Carbonara is a very satisfying pasta recipe that will confuse the carnivore senses.
Ingredients
Creamy White Bean Sauce
- 1 Can Cannellini beans washed and drained
- 1 Tbsp White Miso
- 4 Tbsp Nutritional Yeast
- 2 – 3 Tbsp Lemon juice
- 1/2 Tsp Onion powder
- 1/2 Tsp Garlic powder
- 1/2 Tsp Ground black pepper
- 1/2 Tsp Salt
- 1 Cup Oat milk
Tofu Carbonara
- 1 Package Tofu cut in 1" cubes
- 2 Tbsp Soy sauce
- 1 – 2 Tbsp Liquid smoke
- 1 Tbsp Balsamic vinegar
- 1 Tbsp Agave
- 1 Tsp Smoked Paprika
- 1 Tbsp Olive oil
- 1/2 Tsp Salt
Rounding out the Dish
- 2 Bags It's Skinny organic noodles
- 1 Tbsp Vegan butter
- 1 Whole Leek sliced
- 1/2 Cup Frozen peas
Instructions
Creamy White Bean Sauce
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Add all the ingredients to a blender and blend until smooth. Set aside.
Tofu Carbonara
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Take the liquid and spice ingredients and combine in a container. Add in the cubed tofu and let marinate up to an hour. Then, place tofu on a baking tray and cook in a 375 degree oven for 20 – 30 minutes – turn half way through. Remove from the oven and set aside.
Rounding out the Dish
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Add the vegan butter to a skillet. Once melted, add in the sliced leeks. Cook down until softened – 5 – 7 minutes. While this is cooking, get your pasta ready. The It's Skinny pasta only takes 2 minutes to cook. Using a double boiler, simply lift the pasta from the water when completed.
Now add the creamy bean sauce to the leeks and simmer for 5 minutes. You can add in a little pasta water to thicken up this sauce as well. Next, add in the noodles, the peas and the tofu. Simmer for 1 – 2 minutes.
Serve and enjoy!
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