Pumpkin Carbonara
This Vegan Pumpkin Carbonara is a rich and creamy twist on the classic Italian pasta dish! Featuring a velvety pumpkin sauce and smoky, oven-baked tofu in place of traditional pancetta, this plant-based carbonara is every bit as cozy and satisfying as it sounds. It's surprisingly easy to make and perfect for fall dinners, holiday gatherings, or using up leftover pumpkin puree!
Ingredients
Tofu Bacon Bits
- ¼ cup low-sodium soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon liquid smoke
- 1 (16-ounce) block super firm tofu, diced
- Pasta and Sauce:
Pasta and Sauce
- 16 oz dry pasta noodles, such as fettuccine or spaghetti
- 1 (16-ounce) block silken tofu
- 1 cup pure pumpkin puree (NOT pumpkin pie filling)
- ¼ cup nutritional yeast
- 4 tablespoons vegan butter, at room temperature, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon white miso paste
- 2 teaspoons black salt (aka kala namak)
- Dash of turmeric for color, optional
- 6 cloves thinly sliced garlic
- Fresh minced parsley, for garnish, optional
- Vegan grated parmesan, for garnish, optional
Instructions
- Preheat the oven to 400°F.
- To make the tofu bacon bits, place the soy sauce, maple syrup, nutritional yeast, garlic powder and liquid smoke in a large bowl, whisking to combine.
- Toss in the diced tofu, mixing gently to coat.
- Place the tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through.
- While the tofu ‘bacon’ is in the oven, prepare the pasta and sauce.
- Cook the pasta in salted water according to package directions, until al dente. Before draining, reserve 2 cups of the pasta water. Drain and set aside.
- For the sauce, place the silken tofu, pumpkin puree, nutritional yeast, 2 tablespoons of vegan butter, lemon juice, miso paste, black salt, and turmeric in a blender.umkin p
- On low, slowly pour in the reserved pasta water and pulse until smooth and you reach your desired consistency (I typically add about 1 ½ cups of the reserved pasta water). Taste and adjust seasonings, if necessary. Set aside.
- Next, heat the remaining 2 tablespoons of butter in a pot over medium heat.
- Once the butter has melted, add the garlic and sauté until light golden-brown, stirring often as not to burn, 3 to 5 minutes.
- Pour in the reserved sauce and simmer, stirring often, until the sauce thickens a bit and is heated through, 4 to 5 minutes.
- Add the pasta and toss to coat.
- Serve immediately and garnish with some tofu ‘bacon’ bits, minced parsley and a sprinkle of parmesan. Enjoy!
Video
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