Spaghetti Carbonara

makes 4 servings

400 g pasta of choice

For the smoky sun-dried tomato bites:

1/2 cup dry sun-dried tomatoes, sliced

2 tsp soy sauce

1/4 tsp liquid smoke

For the carbonara:

1 tbsp olive oil

1 yellow onion, chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

2 1/2 cups non-dairy milk

1 tbsp nutritional yeast

3/4 tsp salt

1/4 tsp black pepper

Method

• Bring a large pot of water to a boil and cook the pasta according to the package directions.

• Mix together the sun-dried tomatoes, soy sauce, and liquid smoke in a small bowl and set aside to absorb the flavours while you prepare the rest of the dish.

• Heat the olive oil in a large pan over medium-high heat.

• When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.

• Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients.

• Cook the sauce for about 5 minutes until thickened, whisking as needed.

• If the sauce gets too thick, add a splash more non-dairy milk, and if the sauce is too thin, simply cook it longer.

• Add the cooked pasta and the marinated sun-dried tomatoes to the sauce and toss well to combine.