In another examination/investigation into vegan creamers we also made this pasta from Vegan for Fun. This is a veganised version of the meaty, ‘eggy’, creamy Pasta Carbonara. It uses soy creamer to mimic the sauce and smoked tofu for the bacon. I never ate Carbonara when I was a meat eater, as I haven’t ever really liked eggs, but Mike used to enjoy it. In it’s traditional form it is pretty full of fat, dairy and eggs; it isn’t very healthy! This recipe isn’t exactly low fat either with the addition of soy creamer and some margarine but it’s much better than the original. In this pasta I decided to use soy creamer as I thought the oat one would be a little to strong. The oat one worked well in the Quiche but I wanted something milder for this recipe. There isn’t much to this pasta but, soy creamer, margarine, smoked tofu, onion and parsley. Cook and combine those together with cooked pasta and you have it. So it is really, really simple. We both enjoyed it but I don’t think we were blown away, we enjoyed our Autumn paste more. I definitely will make it again though when I need a quick pasta dish and feel like something creamy.
This recipe comes from:
by Attila Hildmann
Language: German
