18 ounces pasta of your choice (500 g) 10 ounces firm tofu (275 g) 1/2 cup plant milk of your choice (4.3 oz) 1/2 cup vegan Parmesan cheese (8 tbsp) (1/2 cup cashews, 2 TBL nooch, 1/2 tsp salt, 1/2 tsp garlic powder) 1/4 cup nutritional yeast (4 tbsp or 0.7 oz) 2 tbsp lemon juice 1 tbsp tahini (or extra virgin olive oil) 1/2 - 1 tsp turmeric powder 1/4 - 1/2 tsp black salt 1/8 ground black pepper Chopped Sun-dried tomatoes Fresh parsley to taste

Cook the pasta according to package directions. Place the rest of the ingredients (except the sun-dried tomatoes and the parsley) in a blender and blend until smooth. When the pasta is ready, strain it and place it in a frying pan or in the same pot you’ve cooked the pasta and cook over medium-high heat for about 2 to 3 minutes, stirring constantly. Serve with some fresh parsley and sun-dried tomatoes on top, more pepper (optional). Store the pasta carbonara in the fridge in a sealed container for up to 4 days.