Carbonara VEG en

Preparation
Cooking the Pasta:
Bring a pot of salted water to a boil. Once boiling, add the pasta and cook it according to the package instructions until al dente. Reserve half a cup of the cooking water.

Preparing the Sauce Base:
In a skillet, heat 3 tablespoons of extra virgin olive oil.
Add the finely chopped onion and sauté for a few minutes until it becomes translucent.
Dice the smoked seitan or tofu into cubes and add them to the skillet, cooking for a few minutes.

Making the Sauce:
In a glass, mix the soy cream with turmeric until a smooth mixture is obtained.
Once the pasta is cooked, drain it and transfer it to the skillet with the seitan and onion.

Finishing Touches:
Pour the soy cream and turmeric mixture over the pasta and mix well.
If needed, add some of the reserved cooking water to make the dish creamier.
Adjust with salt and pepper to taste.

Serving:
Serve the vegan carbonara hot, garnished with freshly ground black pepper.

Ingredients:

What we need: