Pasta Carbonara

This creamy Pasta Carbonara dish is very quick, so have all of your ingredients in place and equipment ready before you begin cooking. Prepared with leeks, peas, and tofu, this recipe can be customizes for your family by adding any of their other favorite plant-based ingredients.


  • 1 cup Basic White Sauce
  • 1/2 cup leeks, thoroughly washed and minced
  • 1/2 cup dry white wine
  • 1/2 cup vegetable stock
  • 1/2 cup smoked tofu, 1/4–inch dice, (substitute tempeh bacon, or home–smoked tofu)*
  • 1/2 cup fresh shelled peas, raw or lightly blanched
  • 1/4 cup fresh parsley, coarsely chopped
  • 1/2 pound gluten–free penne (or whole wheat), cooked al denté
  • Freshly ground black pepper, to taste
  • PREP TIME 10
  • COOK TIME 10
  • Serves 4


  1. Cook pasta according to the directions on the package.
  2. Heat a fry pan to medium–high. When hot, add the leeks and stir. As leeks begin to stick, deglaze using the white wine. Cook 1-2 additional minutes, stirring continuously.
  3. Add the Basic White Sauce and stir well. Dilute the mixture slightly with a bit of vegetable stock, adding more or less depending on the thickness of your white sauce.
  4. Mix in the tofu and peas then cook until the sauce begins to simmer.
  5. Drain the pasta and add it to the sauce, tossing until fully coated.
  6. Sprinkle with parsley and freshly ground black pepper. Remove from heat and serve immediately.

*You may use our recipe for Baked Tofu.