Spaghetti With Cauliflower Carbonara and Tempeh Bacon
[Vegan, Gluten-Free]

To Make the Cauliflower Carbonara Sauce:

1. Cook or steam the cauliflower florets until tender. Don’t pour away the cooking liquid, you’ll need some of it for the sauce.
2.  Put the cauliflower in the blender together with 1 cup of the cooking water, olive oil, oat milk, nutritional yeast, mustard, salt, and pepper. Blend until smooth.

To Make the Bacon:

1. Cut the smoked tempeh into cubes. Marinate with tamari and smoked paprika to taste.
2. Heat some coconut oil in a frying pan. Bake the tempeh until it’s slightly crunchy on the outside. These will add a deep salty flavor to the pasta.

To Make the Spaghetti Carbonara Bowl:

1. Peel the zucchini if you prefer white pasta instead of green noodles. Cut the zucchini in half and use a spiralizer to turn it into noodles.
2. Mix the zucchini noodles with the warm cauliflower carbonara sauce. Add as much tempeh bacon as your heart desires.
3. Top with freshly ground black pepper, parsley or chives, and almond Parmesan cheese.