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

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) 1/4 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

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.