Tuesday, November 4, 2014

Pasta Carbonara with Shitake Bacon

Pasta Carbonara with Shitake Bacon
Chloe Coscarelli

Shitake Bacon
1            pound shitake mushrooms, trimmed and thinly sliced
1/4         cup olive oil
1 & 1/4  teaspoons sea salt
1/2         teaspoon freshly ground black pepper

Pasta Carbonara
1            pound long pasta
2            tablespoons olive oil
1            large onion, chopped
3            garlic cloves, minced
14 oz.    soft tofu
1/2         cup water
2            tablespoons lemon juice
2 & 1/2  teaspoons sea salt
              freshly ground black pepper
              Chopped fresh Italian parsley
              Vegan parmesan for topping

Shitake Bacon:
On a large rimmed baking sheet, toss mushrooms with oil, salt, and peppers.  Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

Bring a large pot of salted water to a boil.  Add pasta and cook according to package directions.  Drain and return to the pot.

Meanwhile, heat oil in a medium skillet over medium heat.  Add onion and let cook until soft.  Add garlic and let cook for a few more minutes.  Remove from heat.

In a blender, combine onion, garlic, tofu, water, lemon juice, and salt.  Process on high until very smooth, about 2 minutes.

Add sauce to pasta and toss to coat.  Season with pepper and add more salt to taste.  Let pasta sit for about 5 minutes to allow sauce to thicken slightly.  Top with shitake bacon, parsley and vegan parmesan, if using.

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