Pasta Carbonara

Source

Serving	Ingredient	Notes
400 g	Pasta of choice	Spaghetti, fettucini, bucantini, or gluten-free if preferred
1/2 cup	Sun-dried tomatoes	The dry kind, not in oil, sliced
2 teaspoons	Soy sauce
1/4 teaspoon	Liquid smoke
1 tablespoon	Olive oil
1	Yellow onion	Chopped
3 cloves	Garlic	Minced
1/4 cup	All-purpose flour	Gluten-free if preferred
2 1/2 cups	Plant-based milk	Such as soy or almond
1 tablespoon	Nutritional yeast
3/4 teaspoon	Black salt	Also called kala namak, use regular salt if preferred
1/4 teaspoon	Black pepper

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 plant-based 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. Serve hot. Garnish with parsley and parmegan if desired.