Spaghetti Carbonara

Super easy to make and 100% plant-based. Spaghetti Carbonara can certainly be vegan too. Patrick Bolk has published in his book So geht vegan!  a quick recipe that is super delicious and a must try.
  • Preparation time: 20 m


  • 250 g spaghetti
  • 125 g smoked tofu
  • 1 onion
  • 1 garlic clove
  • 2 tbsp. neutral oil
  • 200 g soy cream
  • 4 tbsp. yeast flakes
  • ½ bunch parsley
  • salt
  • pepper from the mill


  • Cook the Spaghetti according to instructions on the package. Meanwhile, cut the smoked tofu in small cubes, peel onion and garlic cloves and chop finely.

  • Heat the oil in a frying pan and fry the onion and garlic cloves. Add the smoked tofu and fry until crispy.

  • Pour in the soy cream and yeast flakes and mix well.

  • Add the cooked and drained pasta to the pan and mix together with chopped parsley and season with salt and pepper.

Additional information

Instead of soy cream you can use 200ml of water and 2-3 tbsp. of white almond butter!
Copyright: Südwest Verlag/Justin P. Moore (