Vegan Sausage Carbonara
Vegan sausage replaces the bacon in this eggy, cheesy pasta with no egg or cheese!
Servings: 4
Calories: 461kcal
Ingredients
- 8 Ounces(about 1/2 a block) Firm tofu (not extra firm)
- 1/2 Cup Vegetable broth
- 2 Tablespoons Pickle juice
- 1/4 Cup Nutritional yeast
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- Pinch of Red pepper
- 12 Ounces Linguine or other long pasta
- 1/4 Cup Reserved pasta water or more if needed
- 1 Tablespoon Olive oil
- 2 Vegan sausages, diced (I used Beyond Meat)
- 1/4 Cup Vegan Parmesan, I used Follow Your Heart, plus more for topping
Instructions
- Make the sauce first. Squeeze as much liquid out of the tofu as possible over the sink. Don't worry if it starts to crumble you will be adding it to a blender.
- Add the tofu, broth, pickle juice, nutritional yeast, paprika, salt and red pepper to a blender. Blend on high until the sauce is completely smooth. It may take a few minutes depending on your blender. Set aside.
- Cook the pasta according to package directions, making sure to reserve some pasta water for the sauce. Drain the remaining water when the pasta is done.
- Now, in a large non-stick skillet, heat the olive oil on medium high. Then add the diced sausages.
- Sauté, reducing heat as needed, until the sausage is brown. About 4-5 minutes.
- Once the pasta is done, add the pasta to the skillet with the sausage. Reduce the heat to low.
- Then pour the sauce you made into the skillet as well as the reserved pasta water and the vegan Parmesan. Toss to combine. Add a little more pasta water if you want it to be a little creamier.
- Taste and adjust seasonings. Serve immediately with extra vegan Parmesan if desired.
Nutrition
Calories: 461kcal | Carbohydrates: 71g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 880mg | Potassium: 335mg | Fiber: 5g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 11mg