Vegan farfalle carbonara

Ingredients

• ½ onion, for the sauce
• Olive oil, for the sauce
• 150 g seitan, for the sauce
• 150 ml soy or oat cooking cream, for the sauce
• A little nutmeg, for the sauce
• 1½ liters water, to cook the pasta
• 1 vegetable bouillon cube, for the pasta water
• 2 tablespoons olive oil (or vegan butter), for the pasta water
• 250 g farfalle (any other pasta works)
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion

Instructions

1. For the sauce, chop the onion and cook it gently in a skillet with a little oil.
2. Cut the seitan into small, thin strips and add it to the onion. Cook over low heat for about 5 minutes, stirring now and then.
3. Add salt and nutmeg, and gradually add the plant-based cooking cream, stirring constantly. What's in the skillet is your carbonara sauce.
4. In a large pot, bring the water to a boil with the bouillon cube, oil and salt. When it boils, add the pasta and lower the heat to medium-low. Cook for about 12 minutes (check the package).
5. Drain the pasta when it's al dente and serve it on plates or a platter, with the carbonara sauce on top.

Nutrition facts

Approximate, per serving (about 321 g). Calculated with data from USDA FoodData Central.