Vegan Carbonara Pasta

Ingredients for 4 people:

• 1 small onion
• Extra virgin olive oil
• 100 g mushrooms
• 100 g of fried cashews
• 1 l. coconut milk
• Salt, black pepper
• 30 g of honey
• 280 g of short pasta
• 100g firm tofu

Preparation:

1. Place the onion in the mixing jug, peeled and cut into quarters. Crush at speed 3, 40 seconds.
2. Add the olive oil and cook at speed 1, 120 degrees, 4 minutes.
3. Incorporate the cleaned mushrooms through the mouth of the mixing jug.
4. Keep cooking at speed 4, 120 degrees, 3 minutes.
5. Incorporate the cashews with the coconut milk and cook at speed 1, 90 degrees, 3 minutes.
6. Season with salt and pepper and add a drizzle of honey.
7. Remove the sauce from the mixing jug.
8. Carefully place the blade guard in the clean mixing jug. Fill it with 1 l of water. Season with a pinch of salt and heat at SL speed, 120 degrees, 5 minutes.
9. Incorporate the pasta into the jug and cook at SL speed, 100 degrees, following the time indicated in the package.
10. Drain the pasta with the steamer basket and mix it with the sauce and the tofu cut into small cubes.