Vegan carbonara with crispy tempeh and silken tofu cream

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Tempeh110 g
• Silken tofu100 g
• Turmeric1 pinch
• Nutritional yeast8 g
• Black pepper1 pinch
• Garlic0.5 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy,

Method

1. Bring a pot of water to the boil for the pasta. Meanwhile cut the tempeh into thin strips, like guanciale.
2. Heat the oil in a wide frying pan over medium heat with the crushed garlic and fry the tempeh for 5–6 minutes, turning, until golden and crisp; remove the garlic and turn off the heat.
3. When the water boils, salt it and cook the pasta for the time on the packet, until al dente; before draining, scoop out a small ladle of cooking water.
4. Meanwhile blend the silken tofu with the nutritional yeast, turmeric, a pinch of salt and a little of the cooking water until the cream is smooth and yellow like beaten egg.
5. Drain the pasta into the tempeh pan and, off the heat, toss it vigorously with the cream until glossy and coating; add a splash of cooking water if it is too thick.
6. Finish with plenty of freshly ground black pepper and serve at once.