Smoked pea carbonara

I’m a bit obsessed with this dish! Tofu is used in two ways: for the crispy pancetta and to produce the luxurious creamy sauce. It’s all brought together with pops of colour and sweetness from the peas.

Prep:10 mins
Cook:15 mins
Serves 4
Easy

Nutrition per serving

kcal 613
fat 15g
saturates 2g
carbs 86g
sugars 0g
fibre 8g
protein 30g
salt 1.53g

Ingredients

100g frozen peas
400g spaghetti
200g smoked extra-firm tofu , cut into small cubes
1tbsp cornflour
tsp smoked paprika
2tbsp olive oil
2 garlic cloves , minced
parmesan-style vegan cheese
300g silken tofu
4tbsp oat milk
1tsp Dijon mustard
zest and juice of 1 lemon
1tbsp nutritional yeast
1tbsp white miso paste
1/2 tsp black pepper

Method

Bring a large pan of salted water to the boil. As it's coming to the boil, make the sauce by blitzing all the ingredients in a high-speed blender and set aside.
Tip the peas into a heatproof bowl, cover with boiling water, leave for 2 minutes, then drain and set aside.
Add the spaghetti to the pan of boiling water and cook for 1 minute less than packet instructions.
While the spaghetti cooks, in a mixing bowl lightly toss the cubed tofu, cornstarch and smoked paprika until evenly coated. Heat the olive oil in a large frying pan over high heat and once warm, fry the cubed smoked tofu, stirring occasionally, for 8-10 minutes until crispy and brown. Add the garlic and cook for 30 seconds.
When the pasta is almost ready, pour the sauce into the frying pan with the tofu, stirring frequently, and cook until bubbling. Use tongs to slosh the pasta from the saucepan into the large frying pan with the sauce. Add the peas and toss everything well.
Serve in bowls, topped with black pepper and parmesan.