Vegan Carbonara Pasta

Main dishes - vegetarian

Preparation time

30min

Total time

1h 0min

Portion

4 person(s)

Level

easy

TM 6
TM 5
TM 31
TM 21

by Fawxy

published: 2022/11/10

changed: 2022/11/11

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Ingredients

Vegan Carbonara Pasta

200 grams silken tofu
120 grams Sauerkraut Brine, Put a strainer over a jug and squeeze out your Sauerkraut
15 grams nutritional yeast
20 grams miso paste, light, White miso paste
1 pinches chilli flake, dried
0.25 teaspoons smoked paprika
5.5 grams black peppercorns, Adjust to taste
10 grams white wine vinegar, or fresh lemon juice
120 grams extra virgin olive oil
115 grams king oyster mushroom, fresh, Cut into lardon shapes
450 grams pasta, spaghetti
to taste kosher salt

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Recipe's preparation

Make the sauce

Add the black peppercorns to the bowl and blend 15 sec/speed 8

Add the silken tofu, sauerkraut brine, nutritional yeast, miso paste, chilli flakes, smoked paprika and white wine vinegar to the mixing bowl, then blend 30 sec/speed 8. Scrape down the sides of the bowl and blend another 30 sec/speed 8 or until a smooth silky sauce forms.

Add 60 grams of olive oil and blend 10 sec/speed 6 or until the olive oil is only just emulsified.

At this point you can refrigerate the sauce for use another day. Keep 2-4 days.

Prepare the mushrooms

In a large sauté pan, heat remaining 60ml olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until browned, about 6 minutes.

Prepare the pasta

In a pot of salted boiling water, cook pasta until just al dente.

Strain pasta and reserve the water.

Finalise the dish

Transfer pasta to pan with mushrooms, reserving pasta-cooking water.

Pour on just enough creamy sauce to coat all the pasta, then add about 1/4 cup (60ml) reserved pasta-cooking water. Cook over medium heat, stirring, until sauce forms a silky glaze that coats pasta.

Serve fresh!

Tip

Find a tasty sauerkraut - you want something tangy but not vinegary, and definitely not bland. After you get the brine out of your sauerkraut you can either mix the leftover cabbage back into your kraut or enjoy it as a chef's treat!

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31
Recipe is created for
TM 21

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Italian Pasta dish