A rich, creamy vegan carbonara made using Clearspring Organic Silken Tofu. Tofu is an amazingly versatile product—enjoy it straight from the pack, cooked, or blended into a creamy white sauce. In this recipe, it transforms into a classic, velvety, plant-based carbonara. Save any leftover sauce for use as a dip or in salad dressings!
Serves: 4 - Cooking time: 25 minutes
Ingredients
For the Spaghetti
For the Sauce
For the Topping
Method
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Prepare the Sauce: Drain the water from the tofu and place it into a blender. Add all the sauce ingredients and blend until smooth. Set aside.
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Cook the Spaghetti: Bring 3L of water to a boil in a large pot. Add 1 tbsp of Clearspring Traditional Unrefined Sea Salt, then add your spaghetti. Cook according to the packet instructions, or a minute less for al dente texture. Reserve 1 cup of the pasta water before draining.
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Cook the Aubergine: Heat the Clearspring Organic Italian Extra Virgin Olive Oil in a frying pan over medium heat. Add the minced garlic and diced aubergine, cooking until the aubergine is soft and cooked through. Stir in the Clearspring Organic Japanese Yaemon Tamari Soya Sauce and coat the aubergine evenly.
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Combine the Dish: Add the cooked spaghetti to the frying pan with the aubergine, followed by the tofu sauce and half a cup of the reserved pasta water. Toss everything together to combine, ensuring the spaghetti is fully coated. Add more pasta water if you prefer a thinner sauce. Be careful not to let the spaghetti stick to the bottom of the pan.
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Serve and Enjoy: Serve immediately for a perfect, warming bowl of plant-based carbonara to share with friends and family.
Tips
If you don’t have a large frying pan, divide the ingredients into two or three portions. Add a drizzle of Clearspring Organic Italian Extra Virgin Olive Oil to an empty pan, then combine the aubergine, spaghetti, and tofu sauce in batches. Repeat as needed.
Recipe by The Clearspring Kitchen
All our recipes are 100% plant-based and refined sugar-free.
