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.

Pasta:

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.