Posh Pasta by Phillippa Spence

Author:Phillippa Spence
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2020-07-21T00:00:00+00:00

This isn’t by any means a traditional carbonara, but it is a great vegan alternative and goes down a storm with meat eaters too.

SERVES 2

TAKES 30 minutes, plus soaking

75g (2¾oz/scant ⅔ cup) cashew nuts

2 tbsp olive oil

225g (8oz) smoked tofu (beancurd), cut into 2cm (¾in) pieces

250ml (9fl oz/1 cup) unsweetened nut milk (cashew or almond work best)

1 tsp light soy sauce

2 tbsp nutritional yeast, plus extra to serve

1 red onion, chopped

2 garlic cloves, crushed

10g (⅓oz) flat-leaf parsley, leaves and stalks chopped (kept separate)

125g (4½oz) mushrooms, sliced

200g (7oz) dried spaghetti

sea salt and black pepper

Put the cashews a small bowl, cover in cold water and set aside to soak for 20 minutes.

Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the tofu (beancurd) and sauté for 5 minutes until golden and crisp. Remove the pan from the heat, spoon the tofu on to a plate and place to one side.

Drain the cashew nuts and blitz in a blender with the nut milk, soy sauce and nutritional yeast until smooth, then season.

Place the frying pan back on the heat. Add the onion, garlic and chopped parsley stalks with a pinch of salt and sauté for 5–10 minutes until softened. Add the mushrooms and fry for a further 5–10 minutes, season, then turn the heat down low.

Meanwhile, cook the pasta in a large pan of boiling, salted water, according to the packet instructions. Drain, reserving a cupful of cooking water, and tip into the frying pan with the tofu and sauce. Toss together well, adding a little pasta water if needed. Sprinkle in the chopped parsley leaves and divide between plates. Sprinkle over a little more nutritional yeast and some black pepper, and serve.

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