Plant-Based Deliciousness

Vegetarian Spaghetti Carbonara

Yes, all the recipes here, as of the last few years, are meat-free but I felt compelled to point out the vegetarian status of this dish for one reason:  Traditional spaghetti carbonara includes pancetta. This one, clearly, does not. Instead, I’m using smoked tofu. If you’re not a lover of tofu, and I would place myself squarely in that category, I say this to you: Don’t knock it ’til you’ve tried it. I  was pleasantly surprised by the smoked variety, especially when sliced very thin.

Also, the recipe calls for pea tips. No big deal if they’re not available in your market; I think spinach or any other mild-flavored green would work well here.

Vegetarian Spaghetti Carbonara

6 ounces spaghetti

2 teaspoons olive oil

1 – 11-ounce package smoked tofu, cubed and thin-sliced

2 green onions, sliced

1/2 teaspoon red pepper flakes

2 cloves garlic, minced

5 oz. pea tips, rough chopped

2 T butter

1/4 cup Parmesan cheese, grated

2 eggs, beaten

 

Bring a medium pot of salted water to a boil. Add spaghetti and cook until al dente. Scoop out 1 1/2 cups of the cooking water, drain the rest, and set pasta aside.

Heat oil in a large skillet over medium heat. Add tofu and cook, stirring occasionally, until browned on all sides.

Add green onions and red pepper flakes. Continue cooking 2-3 minutes.

Add garlic and cook, stirring frequently, another 1-2 minutes.

Stir in the pea tips and cook just until wilted. Season to taste with salt and pepper.

Reduce heat and add the cooked spaghetti, butter, Parmesan, and 3/4 cup pasta water. Cook 2-3 minutes, stirring well to combine.

To the beaten eggs, slowly stir in 1/4 cup pasta water. Pour over pasta and stir quickly until egg is evenly distributed. Remove from heat, garnish with any additional green onions and Parmesan. Serve warm.

 

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Vegetarian Spaghetti Carbonara
 
Prep time
Cook time
Total time
 
A tasty vegetarian twist on an Italian comfort food classic.
Author:
Serves: 2-3
Ingredients
  • 6 ounces spaghetti
  • 2 teaspoons olive oil
  • 1 - 11-ounce package smoked tofu, cubed and thin-sliced
  • 2 green onions, sliced
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 5 oz. pea tips, rough chopped
  • 2 T butter
  • ¼ cup Parmesan cheese, grated
  • 2 eggs, beaten
Instructions
  1. Bring a medium pot of salted water to a boil. Add spaghetti and cook until al dente. Scoop out 1½ cups of the cooking water, drain the rest, and set pasta aside.
  2. Heat oil in a large skillet over medium heat. Add tofu and cook, stirring occasionally, until browned on all sides.
  3. Add green onions and red pepper flakes. Continue cooking 2-3 minutes.
  4. Add garlic and cook, stirring frequently, another 1-2 minutes.
  5. Stir in the pea tips and cook just until wilted. Season to taste with salt and pepper.
  6. Reduce heat and add the cooked spaghetti, butter, Parmesan, and ¾ cup pasta water. Cook 2-3 minutes, stirring well to combine.
  7. To the beaten eggs, slowly stir in ¼ cup pasta water. Pour over pasta and stir quickly until egg is evenly distributed. Remove from heat, garnish with any additional green onions and Parmesan. Serve warm.

Recipe adapted from Blue Apron.



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