Pasta with silken tofu vegetarian carbonara

We put the pasta to cook and when it is finished, before draining it, we reserve a little of the cooking water.

Cut the leek and the zucchini, add them to a frying pan with the previously heated oil and fry them.

Slice the mushrooms and set aside.

When the vegetables are browned, add the silken tofu and the evaporated milk. Season with salt and pepper.

Cook everything together without boiling and transfer to a bowl to grind it with a blender or food processor.

While whisking the mixture, brown the mushrooms in the same pan.

Add the whipped mixture together with the mushrooms and let it heat for a few minutes without boiling.

Serve the drained pasta on a plate and cover it with the carbonara sauce.

Sprinkle the nutritional yeast on top of the sauce and enjoy.