Photo: Soba Noodles

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!

Recipe Categories:

Entrees VeganGluten-Free

Almond Parmesan

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


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


  • 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
  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!