Recipe Category: Pasta
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Ingredients
Makes 4 servings
- 2 tablespoons olive oil
- 3 medium shallots, minced
- 4 ounces tempeh bacon chopped
- 1 cup plain unsweetened soy milk
- 1/2 cup soft or silken tofu, drained
- 1/4 cup nutritional yeast
- salt and freshly ground black pepper
- 1/2 cup vegan Parmesan or Parmasio
- 1 pound spaghetti
- 3 tablespoons minced fresh parsley
Method
- In a large skillet, heat the oil over medium heat
- Add the shallots and cook until tender, about 5minutes
- Add the tempeh bacon and cook, stirring frequently, until lightly browned, about 5 minutes
- Set aside
- In a blender, combine the soy milk, tofu, nutritional yeast and salt and pepper to taste
- Blend until smooth
- Set aside
- In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally, until al dente, about 10 minutes
- Drain well and transfer to a large serving bowl
- Add the tofu mixture, 1/4 cup of the Parmesan and all but 2 tablespoons of the tempeh bacon mixture
- Toss gently to combine and taste, adjusting seasonings if necessary, adding a little more soy milk if too dry
- Top with several grindings of pepper, the remaining tempeh bacon, the remaining Parmesan and parsley
- Serve immediately
Full List of Pasta Recipes
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