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🍝 Vegan Spaghetti Carbonara

746 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• smoked tofu 200 g
• olive oil 2 tbsp
• margarine, vegan 2 tbsp
• spaghetti 500 g
• salt pinch
• dry white wine 40 ml
• oat drink 400 ml
• parsley, fresh 1 bunch
• Vemondo Grating Delight 100 g

Instructions

1. 1. Fill a large pot with about 5 liters of water and add salt. Cover the pot and bring the water to a boil.
2. 2. Peel the onions and cut them into fine cubes.
3. 3. Cut the smoked tofu into cubes.
4. 4. Heat 2 tablespoons of olive oil in a frying pan over medium to high heat.
5. 5. Fry the tofu cubes in the pan for about 4 to 5 minutes until golden brown and crispy.
6. 6. Add margarine and the diced onions to the tofu mixture in the pan.
7. 7. Continue frying the mixture over medium heat for about 3 minutes.
8. 8. Add the spaghetti to the boiling salted water.
9. 9. Cook the spaghetti for 8 to 10 minutes until al dente.
10. 10. Drain the spaghetti in a colander.
11. 11. Do not rinse the spaghetti with cold water.
12. 12. Pour white wine and oat drink into the pan with the tofu-onion mixture.
13. 13. Bring the sauce to a boil.
14. 14. Let the sauce reduce over medium to high heat for 2 to 3 minutes until creamy.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Finely chop the parsley.
18. 18. Add the hot spaghetti to the tofu sauce in the pan.
19. 19. Mix the spaghetti and the sauce thoroughly together.
20. 20. Add the vegan grated cheese (vegan cheese alternative) to the pan.
21. 21. Add the chopped parsley to the pan.
22. 22. Mix everything well again.
23. 23. Season the spaghetti with salt and pepper to taste.
24. 24. Serve the Spaghetti Carbonara on deep plates.
25. 25. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 746
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 102 g