Italian Tempeh Carbonara
A vegan twist on the classic Italian pasta dish, using tempeh as a protein source.
Ingredients
- ●8 oz tempeh
- ●8 oz jain pasta
- ●1 tsp italian seasoning
- ●4 oz carbonara sauce
- ●1 tsp nutritional yeast
- ●1/4 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- 2
While the pasta cooks, cut the tempeh into small cubes and set aside.
- 3
In a large skillet, heat the carbonara sauce over medium heat.
- 4
Add the tempeh to the skillet and cook, stirring occasionally, until golden brown and crispy.
- 5
Add the nutritional yeast, salt, and black pepper to the skillet and stir to combine.
- 6
When the pasta is al dente, reserve 1 cup of pasta water and then drain the pasta.
- 7
Add the cooked pasta to the skillet with the tempeh mixture and toss to combine.
- 8
If the pasta seems dry, add some of the reserved pasta water to loosen the sauce.
- 9
Serve hot and enjoy!