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Vegan spaghetti carbonara
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 792
  • Fat about 41g
  • Carbohydrates about 80g
  • Protein about 25g
This is needed
This is needed for 4 people
Sauce
  • 2.5 dl soya cream
  • 2 tbsp tahini
  • 4 tbsp Nussmesan Classic
  • pepper, to taste
  • 1 pinch turmeric
  • 0.5 tsp salt
Spaghetti
  • 400 g spaghetti
  • salted water, boiling
Sage and tofu
  • 12 sage leaves
  • 2 tbsp olive oil, for frying
  • 200 g smoked tofu, cut into cubes
  • 4 garlic clove, finely chopped
  • a little pepper
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And that's how it's done
And that's 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.