Indulge in the rich creaminess of our vegan linguine alla carbonara featuring velvety silken tofu, cheesy nutritional yeast, and a touch of kala namak for that unmistakable "eggy" flavour. This dish is a plant-based dream. With a sprinkle of turmeric for a golden glow, tossed with linguine and crispy pan-fried vegan lardons, it's a satisfying and flavourful meal that's sure to please vegans and non-vegans alike.

Nutritional yeast

Kala namak (black salt)

White wine vinegar

Salt

Linguine

Lardons

Ground turmeric

Ground black pepper

Tofu

Water

Linguine alla carbonara

Break /Tofu/200/ into smaller pieces to an high-speed blender /t-on/1/

Add /Nutritional_yeast/15/, /Ground_turmeric/5/, /Kala_namak_(black_salt)/5/,  and /Ground_black_pepper/2/ /t-on/1/

Add /White_wine_vinegar/15/ and /Salt/5//t-on/1/

Blend on high speed until smooth and creamy. If necessary, move the mix with a spatula or add a splash of water /t-on/2/

Cook /Linguine/200/ according to the package instructions /t-off/7/

Preheat a non-stick pan, once hot, cook /Lardons/120/ stirring often until crispy and caramelised /t-on/4/

Store the pasta, the lardons and the sauce in separate airtight containers


If you meal prepped the pasta, preheat a pan then reheat the pasta with a splash of water. Stir the sauce and add it to the pan. Add some lardons to the pan and keep some to top off the pasta
