I had seen this recipe floating around on the internet for quite some time now, and added it to my list to make. Glad I did. this was EASY and delicious. We served some roasted broccoli with it. You would think you slaved for hours making this dish – when it really comes together in no time!
SHIIITAKE BACON
- 1 pound shiitake mushrooms,
trimmed and thinly sliced
(about ¼ inch thick) - 2 T olive oil
- 2 T soy sauce
- 1 tspn maple syrup
- 1/2 tspn liquid smoke
- 1/2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
PASTA CARBONARA
- 1 pound long pasta
(spaghetti, linguine, fettuccine) - 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 14 ounces soft tofu
- ½ cup water
- 2 tablespoons lemon juice
- 2½ teaspoons sea salt
- Freshly ground black pepper
- Chopped fresh Italian parsley for garnish
- vegan Parmesan Topping
For the shiitake bacon:
Preheat the oven to 375°F.
Mix together the ingredients for the mushrooms. Slice mushrooms long-wise and thin and coat with liquid. Spread them on a large rimmed baking sheet and bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
For the 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 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 shiitake bacon, parsley, Parmesan topping, if using, and serve.
