Recipe: vegan Spaghetti Carbonara

26. May 2016

Since had to stay in bed with the flu  for two weeks in march and consumed cooking videos on Youtube insed of real food, I’m hungry. Constantly. I wanna eat everything, but no idea where to start. I want to make Daim, and “Cheese”, next to my desk is watching me a Jamie Oliver cookbook to veganize, I wanna bake some turkish Pizza, I want waffles and cheesecake. I haven’t quite figured out, what’s going on with this Buddha Bowls, you can find everywhere on Instagram. And I’m so looking foreward to my visit in London in June. I have a huge list of cafes, restaurants etc. which I have to try. I’m hungry.

I never ate “real” Spaghetti Carbonara. Never in a restaurant and certainly not at home. How do you manage to not scamble the eggs? However, doing it vegan, was a really easy. You’re welcome…

isabella-blume-spaghetti-carbonara-vegan-foodblogger

We need for vegan Spaghetti Carbonara:

(for one really really hungry person or two semi-hungry persons)

  • +- 250g whole grain spelt Spaghetti
  • 200g Smoked Tofu
  • 1 Onion
  • Coconutoil
  • 200 – 250ml Cream (Soy/Rice/Oat…)
  • 2 tsp Cashewpaste
  • Chives
  • Salt/Pepper
  1. First, boil the spaghetti.
  2. Then, chop the tofu and onion and saute them in a teaspoon of oil.
  3. Add your cream of choice and two teaspoons of cashewpaste. The cashewpaste has to bubble once to thicken the sauce and stick on the pasta. Don’t forget the chives.
  4. The spaghetti should be cooked by now.

The recipe is really easy to customize. The tofu is more than enough for two people. For one maybe a bit too much. Cook as much pasta as you need.

What do you want to eat right now? 

Bon appetite!

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