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Carbonara Linguine – Vegan Style

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Ingredients

Adjust Servings:
300g Dried Linguine - cooked as per pack instructions / or however you prefer to eat it. Refresh under cold water if not using right away. I used brown linguine
150g vegan Bacon - cut into think strips I used Tesco Bacon style rashers
200g Smoked Tofu - cut into 1cm cubes
2tsp Coconut oil
1 tsp Ground Tumeric
4 Garlic Cloves - peeled and chopped
1 White onion - peeled and chopped
250ml Soya Cream - I used alpro single
350ml Plant based milk - unsweetened
80 Parmesan Style Cheese - grated I used VivoLife; its excellent
25g Fresh Parsley - chopped

Carbonara Linguine – Vegan Style

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    Ingredients

    Directions

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    Steps

    1
    Done

    Cook the bacon, tofu and turmeric with the oil until browned and slightly crisp. Set aside. Wipe the pan.

    2
    Done

    Cook the onions and garlic until they soften. Add the cream and milk. Season. Simmer for 2 minutes. Add the Parmesan saving a little if you wish for garnish. (Stop now and set the sauce to one side if you are going to reheat later). Simmer for 2 minutes until it thickens slightly.

    3
    Done

    Add the pasta and tofu/bacon milk to the sauce. Taste & season. Stir in the parsley if using. Serve.

    NOTES

    The sauce can be made in advance (keep the tofu/ bacon separate). The pasta can also be cooked and refreshed. Store all in the fridge covered. Then they then can all be reheated to use when you are ready – even a few days before.
    I also added some frozen peas to some left over sauce and that was great with a little rice.

    RdC

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