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Pasta Carbonara with Shiitake Bacon and Almond Parmesan

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


  1. 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.
  2. 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.
  3. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to pot.
  4. 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.
  5. 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.
  6. 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.


Nutrition Information

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


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