Vegan spaghetti carbonara

Vegan
Total: 25 min. | Active: 25 min.
vegan, lactose-free

Spaghetti carbonara was one of my favourite meals as a child – but only when my father made it. His carbonara was not in the least bit traditional, as garlic and sage were two of the main ingredients, but it's for this exact reason that I've included these two ingredients in my own vegan spaghetti carbonara. Whether it's authentic or not, this recipe is delicious and so easy to prepare – the perfect meal after a hard day at the office or at uni.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Sauce
2 ½ dl soya cream
2 tbsp tahini (sesame paste)
4 tbsp Nussmesan Classic
1 pinch turmeric
½ tsp salt
  pepper *-*
Spaghetti
400 g spaghetti
  salted water, boiling
Sage and tofu
2 tbsp olive oil, for frying
12  sage leaves
200 g smoked tofu, cut into cubes
4  garlic cloves, finely chopped
a little  pepper

How it's done

Sauce

Mix the soy cream with the tahini and nut paste, season.

Spaghetti

Cook the spaghetti in salted water until al dente, set aside approx. 100 ml of the cooking water. Drain the pasta, cover and set aside.

Sage and tofu

Heat the oil in a non-stick frying pan. Fry the sage until crispy, remove, drain on kitchen paper, set aside. Fry the tofu and garlic in the same pan for approx. 3 mins. Add the spaghetti, reserved cooking water and sauce, mix until you have a creamy sauce. Garnish with the reserved sage leaves and pepper.

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