Ah, pasta. You can prepare it in a thousand and one ways, with all the different recipes providing different flavors and experiences. We just can’t get enough of pasta-based vegan cuisine, and in 2021, that’s not going to change anytime soon. So, to kickstart the new year, why not try yet another delectable pasta recipe, in the form of a plant-based Asian-style carbonara? Try this out!

Portions: 4

INGREDIENTS:

• 800 gr farfalle pasta, whole wheat
• 2 pcs onion, red
• 2 cloves garlic
• 1 pcs bell pepper, red
• 200 gr tofu, smoked
• 4 tsp cilantro powder
• 1 tsp sambal oelek, salt-free
• 200 ml vegetable stock, low sodium
• 250 ml coconut milk, unsweetened
• 1 pcs lime, juice and skin
• 0.5 cup peas, frozen
• 0.5 cup sugar snaps
• 10 pcs mint leaf, fresh
• 2 tbsp cilantro fresh, chopped

PREPARATION:

1. Boil the pasta in unsalted water al dente, and strain it.
2. Peel the onion and garlic and cut the onion in slices and chop the garlic.
3. Cut the bell pepper into stripes, the tofu into cubes, and the sugar snaps and herbs into stripes. Heat some water in a pan and fry in tofu, onion and garlic colourless.
4. Add bell pepper, cilantro and sambal oelek.
5. Add coconut milk, vegetable stock and lime juice, stir under peas and sugar snaps.
6. Let the Sauce simmer for around 2 minutes and fold in the Pasta and stir under the chopped mint.
7. Enjoy!