vegetable spaghetti with vegan carbonara ❤

Recipe for 2 persons:

100 g smoked tofu
1 zucchini (250 g)
2 midsize carrot
120 g raw almond paste / cream / butter
400 ml water
1/2 red onion
6 tbsp. olive oil
3 tsp. bear’s garlic (lovely alternative to garlic)
2 sterns of fresh flat leaf parsley
salt
pepper

Wash the zucchini and the carrots (peel these ones) and prepare them to be spaghetti with the vegetable spaghetti maker.

Using a whisk, mix the almond paste with the water. Season it with salt, pepper and the bear’s garlic.

Cut the smoked tofu into small cubes. Peel the onion and cut it into fine cubes. Put 3 tablespoons of olive oil in a frying pan and sauté the smoked tofu about 3 minutes. Add the chopped onions and roast all together for 3 minutes.

After that add the almond paste mix. Let the carbonara simmer and thicken.

Chop the leaves of the flat leaf parsley. Give into the carbonara.

Put 3 tbsp. of olive oil in a frying pan and roast the vegetable spaghetti for about 3-5 minutes. Season with salt and pepper.

After that put the the carbonara on top and enjoy!

Enjoy – Bon appétit!