Vegan chickpea pasta carbonara with smoked tofu

Ingredients

For 1 serving

• Chickpea pasta80 g
• Silken tofu120 g
• Smoked tofu50 g
• Turmeric1 pinch
• Nutritional yeast8 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: soy,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile blend the silken tofu with the nutritional yeast flakes, turmeric, a pinch of salt and plenty of black pepper until smooth and yellow.
3. Pat the smoked tofu dry and cut into roughly 1 cm cubes; heat the olive oil in a wide frying pan over medium-high heat and brown them for 5–6 minutes, turning, until golden and crisp.
4. Add the chickpea pasta to the water and cook for the time on the packet, usually 7–8 minutes, until al dente; drain it, keeping a small ladle of the cooking water.
5. Turn the heat to low, add the pasta and the cream to the pan with the crisp tofu and stir for a minute, adding cooking water until the sauce is creamy and coats the pasta.