Spaghetti Carbonara

Preparation: 5 mins
Cooking: 10 mins
For 2 servings


    • 100 g smoked tofu
    • 6 tbsp soy cream
    • 3 tbsp olive oil
    • 1 tbsp. yeast flakes
    • 1 tsp sugar
    • 1/2 tsp Kala-Namak salt
    • pinch of turmeric
    • pinch of salt
    • pinch of pepper


    • Finely dice the smoked tofu. Mix all remaining ingredients in a bowl to a sauce.
    • Cook the desired amount of spaghetti according to the instructions al dente.
    • Meanwhile, fry the smoked tofu with 1 tablespoon of olive oil in a pan over medium heat for 5 minutes. Add the sauce and bring to the boil briefly. Add a ladle of the pasta water. Let it boil down at low heat for 2 – 3 minutes.
    • Then drain the spaghetti and add to the pan. Mix everything well and let it simmer for 1 minute.

About this recipe

A vegan recipe for Spaghetti Carbonara that is ready in 15 minutes. At the same time it is super creamy and hearty – and thanks to the Kala-Namak salt it tastes almost like the traditional original.

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