Spaghetti Carbonara

  • Spaghetti Carbonara
  • Spaghetti Carbonara
  • Spaghetti Carbonara
  • Spaghetti Carbonara
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes


  • 100 g extra firm tofu - cubed
  • 1 tspn smoked paprika powder
  • 1 pinch tumeric powder
  • 1/2 tspn seasalt
  • 1 x smaller onion - chopped
  • 1 clove of garlic - chopped
  • 1 x big or 2 middle sized champignons - cubed
  • 20 x cl soy cream (available at online vegan stores)
  • 1 splash yalumba chardonny
  • 300-350 ml soy milk
  • 1/2 cup nutritional yeast flakes (avail. at coles)
  • 50 g vegusto piquante cheese (avail. at vegan online stores)
  • 1/2 x beef style stock cube from massels
  • 1 pinch nutmeg
  • 1/2 tspn sweet paprika powder
  • 1 x small bunch of fresh parsley - chopped
  • 1 splash sunflower oil
  • 3/4 x package organic spaghetti pasta


Heat some sunflower oil into a pot and start to fry the tofu cubes. Fry until golden brown.

Add the onion and garlic and fry for one minute. Then add the mushroom and fry for further 2 min. Stir regular and turn the heat down to middle heat. Everything should look golden brown and should smell awesome delicous.

Deglaze with the wine and soy cream. Give it a good stir to combine everything.

Add the cheese, soy milk and stock cube. Stir well and simmer for 2 min.

Add the nutritional yeast flakes. Its also time for the nutmeg, paprika powder. Mix all very well and give it a slight simmer for 5 min.

Finish the sauce with the parsley. Turn off the heat, stir well and season with seasalt. The pasta should also be done by now — plate up and ENJOY :-)

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  • we like the spaghetti carbonara.


    by ANNA LINHART on 14/11/2014, 16:26