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Vegetable Spaghetti with Vegan Carbonara

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  • Author: Jana from Nom Noms Food
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35


  • 3.5 oz. (100g) smoked tofu
  • 1 zucchini (about 9 oz.)
  • 2 medium carrot
  • 4.2 oz. (120g) raw almond paste/cream
  • 1 2/3 cups (400ml) water
  • 1/2 red onion
  • 6 tbsp. olive oil
  • 3 tsp. bear’s garlic aka. wild garlic (lovely alternative to garlic)
  • 2 stems of fresh flat leaf parsley
  • salt
  • pepper


  1. Wash the zucchini and the carrots (peel these ones) and prepare them to be spaghetti with a vegetable spaghetti maker.
  2. Using a whisk, mix the almond paste with the water. Season it with salt, pepper and the bear’s garlic.
  3. 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.
  4. Add 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 cooking!


  • Serving Size: 2