Pasta Carbonara with Shiitake Bacon and Almond Parmesan
- 1/2 cup blanched almonds
- 1 tablespoon nutritional yeast
- 4 1/4 teaspoons sea salt, plus more for seasoning
- 1 teaspoon maple syrup
- 1 pound shiitake mushrooms, trimmed and thinly sliced
- 1/4 cup plus 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 pound spaghetti, linguine, or fettuccine
- 1 large onion, chopped
- 3 garlic cloves, minced
- 14 ounces soft tofu
- 1/2 cup water
- 2 tablespoons lemon juice
- Italian parsley, chopped
- Preheat the oven to 375 degrees . Make the almond Parmesan: In a food processor, place almonds, nutritional yeast, and 1/2 teaspoon sea salt and process until a fine meal forms. Drizzle in maple syrup and pulse until incorporated; set aside.
- On a large rimmed baking sheet, toss mushrooms with 1/4 cup olive oil, 1 1/4 teaspoons sea salt, and pepper. Bake for about 30 minutes, turning frequently, until lightly browned and crisp.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to pot.
- Meanwhile, heat remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add onion and cook until soft. Add garlic and cook for a few minutes more. Remove from heat.
- Make the sauce: In a blender, place onion and garlic, tofu, water, lemon juice, and remaining 2 1/2 teaspoons sea salt. Blend on high until smooth, about 2 minutes.
- Add sauce to pasta and toss to coat, seasoning with pepper and sea salt to taste. Let sit for about 5 minutes or until sauce thickens slightly (if it gets too thick, add water and stir over medium heat). Top with shiitake bacon, almond Parmesan, and parsley and serve.
- Courtesy of Chef Chloe Coscarelli, of By Chloe in New York City
Per serving: 548 kcal cal., 24 g fat (3 g sat. fat), 67 g carb., 5 g fiber, 20 g pro.. Percent Daily Values are based on a 2,000 calorie diet