Oil-Free Vegan Pasta Carbonara
Oil-Free/Guilt-Free Sun-Dried Tomato Creamy Pasta

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Oil-Free Vegan Pasta Carbonara

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Ingredients

Adjust Servings:
16 ounces Vegan Pasta dried; any shape
Tempeh Bacon
8 ounces Tempeh cut into small cubes
3 Tablespoons Soy Sauce or Tamari
3 Tablespoons Pure Maple Syrup
2 Tablespoons Vegan Worcestershire Sauce
2 Tablespoons Liquid Smoke
2 teaspoons Sriracha
1 teaspoon Salt
1 teaspoon Pepper
Carbonara Sauce
4 cups Organic Vegetable Broth
1/4 cup Wheat Flour Any flour can be used
2 Tablespoons Unsweetened Unflavored Almond Milk or nay non-dairy milk
2 Tablespoons Nutritional Yeast
3/4 cup Sun-Dried Tomatoes dried, not in oil; reserve 3 Tablespoons for garnish
2 teaspoons Red Pepper Flakes
Salt
Pepper
Vegetables
2 cups, chopped Asparagus
1 cup, frozen, thawed Peas
3 Tablespoons Parsley garnish
3 Tablespoons, chopped Green onion garnish

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Cuisine:

Who can resist pasta tossed in creamy, sun-dried tomato sauce, smokey tempeh bacon, and fresh vegetables?

  • 1 hour 30 minutes
  • Serves 4
  • Medium

Ingredients

  • Tempeh Bacon

  • Carbonara Sauce

  • Vegetables

Directions

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Oil-Free Pasta Carbonara contains all the same ingredients of this traditional Italian dish without the guilt and heathy consequences.  Traditionally, Pasta Carbonara  is a combination of egg pasta, cheese and bacon; basically a heart attack on a plate. My “veganized” version contains the same decadent creamy sun-dried tomato sauce, tempeh bacon, and egg-free pasta. I also skipped all the oil, vegan butter, vegan cheese. Instead, I created a dish which maintains the flavors of smokey tempeh bacon, with a creamy sun-dried tomato sauce by using sun-dried tomatoes not encased in oil, and made a roux with vegetable broth. Vibrant, green peas and fresh roasted asparagus are still a highlight of this low-fat, filling meal.

Although I would never eat a piece of bacon, it is one of the few foods that still smell good to me. I don’t know if its memories from my childhood of breakfast cooking on Sunday morning , not because of the food, but because of the special times I remember with my family. Tempeh bacons that same smokey, sweet smell without compromising my views or my health concerns. And the smell still brings back those childhood memories like the real McCoy. I marinated my tempeh bacon bits the day prior to absorb the smokey and sweet flares of liquid smoke and maple syrup. The bacon can be baked the day prior, or the same day.

Although traditional Pasta Carbonara is served using spaghetti, I chose to use egg-free capellini pasta, but you may choose any vegan pasta. Those following a gluten free diet, can easily adapt this recipe by substituting gluten free pasta, and substitute rice flour or gluten free flour of choice.

You don’t have to sacrifice your health for the same savory, tasty food without any of the poor health consequences of eating the fat-filled egg, cheese, and bacon version of the exact same meal.

Steps

1
Done

Tempeh Bacon

Cut tempeh into 1/4 inch strips, then in half lengthwise; cut into small cubes

2
Done

Marinade/Cooking

Combine soy, Worchestershire sauce, maple syrup, sriracha, liquid smoke, and salt and pepper.
Whisk together.
Pour into an airtight container with tempeh bacon bits.
Shake it up to cover all the tempeh.
Refrigerate over night.

Cook on a baking sheet lined with parchment paper or a silicone mat at 400 degrees for 30 minutes or until crisp.
Store in an airtight container in the refrigerator until ready to use.

3
Done

Prepare Vegetables

Clean, trim, wash and chop asparagus into 1/2 inch bites
Chop sun-dried tomatoes
Thaw green peas, set aside
*Mushrooms optional

4
Done

Sauce

In a large blender combine 4 cups vegetable broth and 1/4 cup flour.
Blend on high until flour and vegetable broth are combined (this is to avoid any clumping which occurs when flour is added to liquid). {Instead of making a fattening roux with an oil and butter base, blending the flour with the vegetable broth has the same results of thickening as a roux.}
Pour the vegetable broth and flour mixture into a large sauce pan.
Bring to a boil, stirring constantly.
When it starts to thicken, add chopped sun-dried tomatoes (reserve 3 Tablespoons to use as garnish) and nutritional yeast
Turn down heat to low, and simmer for 15 minutes
Pour contents CAREFULLY into a high speed blender.
Blend until smooth.
Return to the pan.
Simmer on low.
If it gets too thick, add a little more vegetable broth.
Add 2 Tablespoons non-dairy milk right before serving.

5
Done

Vegetables

Pre-heat oven to 400 degrees.
Spread asparagus on a cookie sheet lined with parchment paper or a silicone baking mat
Sprinkle with salt and pepper.
Roast for 15 minutes.

6
Done

Prepare Pasta

Boil pasta according to package directions.

7
Done

Serving

All thawed, uncooked peas, roasted asparagus, tempeh bacon, and two Tablespoons of non-dairy milk to sauce.
Stir.
Drain Pasta.
Rinse in cold water.
Return to pan.
Pour sauce into pasta, and stir to combine.
Garnish with green onion, reserved sun-dried tomatoes and chopped parsley

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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