Soba Carbonara

Usually made with cholesterol-rich eggs and bacon, this hearty pasta dish gets a healthy facelift with vegan Parmesan cheese, tempeh bacon and soba noodles!

Ingredients

Almond Parmesan

• 1 cup raw almonds
• 1-2 Tablespoons nutritional yeast
• 1-2 teaspoons salt
• 1 teaspoon garlic powder

Soba

• 1 (8-ounce) package soba noodles
• 1 Tablespoon safflower oil
• 1-1½ cups diced tempeh bacon

Sauce

• 1 (12.3-ounce) package silken firm tofu
• 2 Tablespoons vegan butter
• ⅓ cup Almond Parmesan
• 1 Tablespoon nutritional yeast
• 1 cup vegetable broth
• 1 cup peas
• Salt and pepper to taste

Instructions

1. Pulse all Almond Parmesan ingredients in a food processor until broken up and flaky. Set aside.
2. Cook soba noodles according to package directions.
3. While the noodles are cooking, heat oil in a large skillet over medium-high heat. Add tempeh bacon and fry until browned and crispy. Remove from skillet and set aside.
4. Blend Sauce ingredients in a food processor for a couple of minutes until creamy.
5. Transfer into large skillet over medium heat. Cook for 5 minutes until thickened.
6. Add cooked soba noodles to Sauce and toss to combine. Stir and let cook for another 2-3 minutes.
7. Add tempeh bacon and peas and cook until thoroughly heated. Top with salt, pepper and more Almond Parmesan as needed. Serve and enjoy!

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