Name: Vegetarian Spaghetti Carbonara
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: Italian
Ingredients: 125 g spaghetti; 40 g tofu; 40 g mushrooms; 0.5 clove garlic; 1 tbsp olive oil; 1.5 item eggs; 7.5 ml cream; 30 g parmesan; 2 pinch salt; 1.5 pinch pepper; 1 pinch chili

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegetarian Spaghetti Carbonara

Vegetarian Spaghetti Carbonara

A creamy and savory pasta dish made with eggs, cheese, and mushrooms, perfect for a comforting meal.

This meal provides a hearty and satisfying option for those looking to enjoy a classic Italian dish without meat, while still being rich in flavor and nutrients.

Source

Ingredients:

125
g
spaghetti
40
g
tofu
40
g
mushrooms
0.5
clove
garlic
1
tbsp
olive oil
1.5
item
eggs
7.5
ml
cream
30
g
parmesan
2
pinch
salt
1.5
pinch
pepper
1
pinch
chili

Preparation Time: 10 minutes

Cooking Time: 8 minutes

Instructions:

Place a large pot with plenty of water on top and bring to the boil. Salt the spaghetti water well – it should taste like sea water.
Put the spaghetti into the boiling water and cook it until it is firm to the bite, depending on the thickness of the spaghetti 6-10 minutes. Stir once with a wooden spoon.
Pour the cooked spaghetti into a sieve and shake well.
Cut smoked tofu into fine cubes.
Clean and slice the mushrooms.
Fry the diced tofu and mushrooms plus a finely chopped clove of garlic in olive oil. Remove the garlic from the pan later.
Mix eggs, cream, salt, pepper, and dried chili in a bowl.
Add spaghetti to the tofu and mushrooms in the pan. Add the cream-egg mixture and mix briefly on the stove.
Add grated parmesan and serve quickly on warm plates or in bowls, drizzle with olive oil and sprinkle some more Parmesan cheese.

Nutrition	Per Serving 336 g	Per 100g
Energy	621 kcal	185 kcal
Protein	40.8 g	12.1 g
Fibre	4.2 g	1.3 g
Salt	0.4 g	0.1 g
Sugar	0.4 g	0.1 g
Carbohydrates	42.8 g	12.7 g
Fat	35.2 g	10.5 g

Environmental	Per Serving 336 g	Per 100g
CO2	1.1 kg	0.3 kg
Water	2.7 l	0.8 l

125
g
spaghetti
40
g
tofu
40
g
mushrooms
0.5
clove
garlic
1
tbsp
olive oil
1.5
item
eggs
7.5
ml
cream
30
g
parmesan
2
pinch
salt
1.5
pinch
pepper
1
pinch
chili

Place a large pot with plenty of water on top and bring to the boil. Salt the spaghetti water well – it should taste like sea water.

Put the spaghetti into the boiling water and cook it until it is firm to the bite, depending on the thickness of the spaghetti 6-10 minutes. Stir once with a wooden spoon.

Pour the cooked spaghetti into a sieve and shake well.

Cut smoked tofu into fine cubes.

Clean and slice the mushrooms.

Fry the diced tofu and mushrooms plus a finely chopped clove of garlic in olive oil. Remove the garlic from the pan later.

Mix eggs, cream, salt, pepper, and dried chili in a bowl.

Add spaghetti to the tofu and mushrooms in the pan. Add the cream-egg mixture and mix briefly on the stove.

Add grated parmesan and serve quickly on warm plates or in bowls, drizzle with olive oil and sprinkle some more Parmesan cheese.