Tiba Tempeh Creamy Carbonara

This creamy, plant-based carbonara is simple, protein-packed, and so satisfying – all using our Tiba Tempeh Original or Smoky Block as “bacon” lardons and a cauliflower sauce. A beautiful classic meal, plant-based.

Serves

2

Cooking time

25

Ingredients

  • 200g Tiba Tempeh Original or Smoky Block, diced in small pieces
  • 200g spaghetti or pasta of choice
  • 1 tbsp olive oil
  • Freshly cracked black pepper, to taste
  • Fresh parsley, chopped (optional)

For the Sauce:

  • 150g boiled cauliflower florets
  • 15g nutritional yeast
  • 40g cashews (soaked 15 mins in hot water, then drained)
  • 2 cloves garlic
  • Juice of 1/2 lemon
  • 125–175ml vegetable stock

Marinade for tempeh (if using the Original Block):

  • 2 tbsp soy sauce
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp smoked paprika

Method

  1. Marinade the tempeh (if using the Original Block): Combine the marinade ingredients in a bowl and add the diced tempeh
  2. Blend the Sauce: Combine cauliflower, nutritional yeast, cashews, garlic, lemon juice, and vegetable stock until smooth. Adjust consistency if needed. (Use a blender or a powerful food processor)
  3. Cook Pasta: Cook spaghetti as per instructions. Reserve a little pasta water.
  4. Cook Tempeh: In a pan, heat olive oil over medium heat. Add tempeh and cook 5–7 mins until it crisps.
  5. Combine: Add the tempeh to the pan with pasta and sauce, toss well. Add reserved pasta water if needed for consistency.
  6. Serve: Sprinkle with parsley and black pepper. Enjoy!

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