Plant-Based Tempeh Carbonara by Sepps

Ingredients

• 300g tempeh
• 2 tbsp coconut oil
• 3 tbsp agave syrup
• 3 tbsp dark soy sauce
• 1 tsp smoked paprika
• 300g (10.5 oz) spaghetti or pasta of choice
• 150g cashews, soaked
• 1 garlic clove, soaked
• 200ml oat cream
• 4 tbsp nutritional yeast
• 1/4 tsp salt
• 1/2 tsp turmeric
• 1 tsp black pepper
• 2 sundried tomatoes
• 1/2 tsp miso paste

Instructions

1. Soak the cashews and garlic clove in hot water for at least 15-20 minutes, or until softened. This helps create a smooth, creamy sauce.
2. Chop the tempeh into small chunks. In a large pan, heat the coconut oil over medium-high heat. Add the tempeh and fry, stirring occasionally, for 5-7 minutes until golden brown and beginning to crisp.
3. Add the agave syrup, dark soy sauce, and smoked paprika to the tempeh. Mix well to coat and continue to fry for a further 5 minutes, until deeply caramelized and crispy. Set the tempeh aside.
4. Meanwhile, cook your pasta of choice according to package directions in a large pot of salted boiling water until al dente. While the pasta cooks, drain the soaked cashews and garlic.
5. Add the drained cashews and garlic to a blender along with the oat cream, nutritional yeast, salt, turmeric, black pepper, sundried tomatoes, and miso paste. Blend until completely smooth and creamy, adding a splash of pasta water if needed to loosen.
6. Reserve 1 cup of the pasta cooking water, then drain the pasta. Transfer the hot, drained pasta to a large pan or serving bowl. Pour the blended sauce over the pasta and toss well to combine
7. Serve immediately, topped with the crispy tempeh chunks and a generous grinding of fresh black pepper. Use the reserved pasta water to loosen the sauce to your desired consistency, if needed.