FOR THE PASTA bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Season with a pinch of salt and optional olive oil.
300 g gluten free spaghetti, Sea salt to taste, Optional: 1-2 tablespoons olive oil
FOR THE CARBONARA heat a medium frying pan, pour in the oil, sauté the onion and garlic for 2-3 minutes until translucent.
30 ml Frying oil or other heat resistant oil, 1 white onion, 2 Garlic cloves
Add smoked tofu and fry for 3-5 minutes, but be careful not to burn. Remove from heat and keep warm over low heat.
200 g Smoked tofu
For the CASHEWSAHNE place all ingredients in a high-powered blender and process to a uniform liquid. Season to taste and add to the cooked pasta. If the sauce thickens too much (it varies depending on the type of pasta, add another sip of vegetable milk). Heat again slightly so that the dish is nice and hot when served.ALTERNATIVE: Mix smoked tofu and cashew cream together before serving, but the smoked tofu will lose crunch. Both varieties are very good in taste.
300 ml Almond milk or another vegetable milk, 2 tbspn Nutritional yeast, 1 Pinch of nutmeg, Salt and pepper to taste, 100 g Cashews
Arrange the pasta on 2 plates and garnish with the carbonara sauce, Parmesan cheese garnish with parsley and enjoy!
A small bunch of flat leaf parsley, Vegan parmesan, A small bunch of flat leaf parsley
Store carbonara in an airtight container in the refrigerator for up to 2 days or in the freezer for 1 month, and preferably heat in steamer.