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Smokey Tempeh Carbonara

Smokey Tempeh Carbonara

These tempeh rashers add a savoury, meaty bite to this creamy pasta dish. Such an easy meal to prepare too - someone’s really going to need to stop you from making this for dinner every day!

Serves 4

Cooks 20 mins

Difficulty Easy


• 360g (2 packs) of Smoky Tempeh Rashers
• 240g of dried spaghetti or linguine
• 1 courgette, thinly sliced
• Parsley and vegan parmesan,
to serve

Carbonara Sauce:
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
(gluten-free if preferred)
• 2 1/2 cups non-dairy milk
• 1 tablespoon nutritional yeast
• 3/4 teaspoon black salt
(also called kala namak), use regular
salt if preferred
• 1/4 teaspoon black pepper


1. Bring a large pot of water to a boil and cook the pasta according
to the package directions.
2. Heat the olive oil in a large pan over medium-high heat. When
hot add the onions and garlic and saute until the onion begins to
brown, about 5 minutes. Sprinkle over the flour and stir to coat
the onions, let cook for about 60 seconds, then whisk in all of
the remaining ingredients. Cook the sauce for about 5 minutes
until thickened, whisking as needed. If the sauce gets too thick,
add a splash more milk, and if the sauce is too thin, simply cook
it longer.
3. Heat 1 tsp of oil in a small pan over medium heat. Add in the
courgettes and cook either side for 5 minutes until lightly
4. Heat 2 tsp of oil in a large pan over medium heat. Add in our
Smoky Tempeh Rashers and cook for 3 minutes on each side until
browned. Once cooled, crumble up the rashers.
5. Add the cooked pasta and crumbled tempeh rashers to the sauce
and toss well to combine. Add salt and pepper to taste. Garnish
with parsley and vegan parmesan if desired.

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