Mustard and Leek Carbonara

Mustard and Leek Carbonara

This is a long way from the classic carbonara but it tastes just as good but squeezes some great nutrition with some seasonal vegetables. Traditionally pancetta or bacon would be used. I have made my own pancetta using tempeh, which does a great impression of bacon and is packed full of protein.

INGREDIENTS

• 400g cauliflower florets

• 2 large leeks, halved & sliced 5mm thick

• Dijon mustard

• 240g peas

• 1 tbsp olive oil

• 4 portions of pasta of your choice

• Basil (optional)

• 200g tempeh - cut into 5mm - 1cm cubes

• 2 tbsp soy sauce

• 2 tsp smoked paprika

• 1/2 tsp garlic powder

• Salt and pepper

• 120g cashews

• 40g nutritional yeast

METHOD

1. Before you start preparing everything, or a few hours before, combine the tempeh with the soy sauce, smoked paprika, a good amount of ground pepper and a big pinch of salt and leave to marinate.

2. Fill a kettle and bring to the boil. Soak the cashews in 240ml of freshly boiled water and leave for 10 minutes. Use the remaining water, adding 10-15g salt, to cook the cauliflower florets until tender. Drain, saving the water and set aside.

3. Preheat the oven to 220c. Add the marinated tempeh to a baking trap lined with greaseproof paper. Place the tray in the oven and cook for 15 minutes when it should just have started to colour.

4. Heat up a large frying pan on a medium high heat. Add the olive oil to the pan then add the sliced leeks with a big pinch of salt. Stir regularly and cook until soft. Add the cooked tempeh to the pan and lower the heat.

5. Start cooking the pasta in a large saucepan.

6. In a blender, combine the cashews and their soaking liquid, nutritional yeast, cooked cauliflower and a big pinch of salt. Blitz until smooth. Taste, adding more salt if required. Pour the sauce into the frying pan with the leeks and tempeh, adding some of the reserved cauliflower cooking water if the sauce is too thick. Add 2 tsp of mustard and taste the sauce. You may wish to leave it as it is or add more to taste.

7. When the pasta is cooked, drain then put back in the saucepan. Add the sauce, stir, taste and serve, adding some spits of basil if you wish.