Can you remember the last time you ate a bowl of spaghetti carbonara with bacon and felt great about it?
(recipe adapted from By Chloe's very own vegan chef Chloe Coscarelli)
Didn't think so. Well, we're about to change that. We have put our touch on one of the least diet-friendly dishes to make it completely Tovita approved. We hope you are as excited as we were when we discovered this recipe. We love using spaghetti squash as a substitute for pasta but feel free to use zucchini noodles, whole wheat or quinoa pasta, or shirataki noodles as you prefer!
Spaghetti Squash: 2 spaghetti squash serves 4-6 people
- Preheat oven to 450 degrees and line baking dish with aluminum foil or parchment paper
- Cut spaghetti squash in half using chef's knife and scrape out the seeds with a fork
- Place squash face down and bake for 30-40 minutes until fully cooked
- Scrape out the spaghetti squash with a fork and place in a bowl
Shiitaki Bacon
Ingredients:
- 1 pound shiitaki mushrooms
- 1/4th cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- Preheat oven to 375 degrees
- Toss mushrooms with oil, salt, and pepper on baking sheet
- Bake for 30 minutes turning frequently with a spatula until crisp
Vegan Carbonara Sauce
Ingredients:
- 14 ounces soft organic tofu
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic gloves, minced
- 1/2 cup water
- 2 tablespoons water
- 1 and 1/2 teaspoons sea salt
- Pepper
- Chopped parsley to garnish
Directions:
- Heat olive oil on skillet over medium heat and cook onion and garlic until soft and browned. Remove from heat
- In blender, combine the onion, garlic, tofu, water, lemon juice and salt. Blend on high until creamy consistency. Should be around 2 minutes. Let the sauce sit for about 5 minutes to allow to thicken
- Add the sauce to the spaghetti squash and top with the shiitaki bacon and parsley garnish.
Enjoy!