Carbonara is one of the most famous Italian pasta sauce all around the world!

Here’s a lighter vegan version that can meet the needs of your vegetarian friends or just go beyond the traditional recipe with a healthier choice full of flavours.

For this vegetarian carbonara, you can use tofu cut in dices with a touch of paprika to recall the bacon cubes and a cream of yellow peppers instead of the eggs mixture used in the traditional recipe.

I’m sure that this recipe will become a success amongst your relatives and friends! Be healthy but without sacrificing the taste of your meal with my:

Vegan Spaghetti  Carbonara

Ingredients for 4 people:

• 500gr of Spaghetti con Curva
• 1,4Kg of Yellow Peppers
• 250gr of Tofu
• 1 tablespoon of Paprika
• Salt and pepper, as needed
• Extra Virgin Olive Oil “Il Vero”
• Grated Parmesan

Let’s begin preparing the yellow peppers: wash them and put them on a baking tray, covered with baking paper.

Bake the entire peppers in the static oven, at 250°C for 1 hour, turning them from time to time, to obtain a uniform cooking.

Once the peppers are brown, put them in a freezer bag each, and let them rest, until lukewarm.

This procedure will make easier to remove the skin. Remove also the stalk and the seeds inside.

Blend the pepper pulp, until smooth.

Dice the tofu, to obtain 1cm long cubes.

Pour 3-4 spoons of Extra Virgin Oliv Oil “Il Vero” in a pan and add a spoon of paprika. Fry the tofu for few minutes on a medium heat.

Then, add the pepper cream and warm it up for few minutes on a medium heat. Adjust the salt and the pepper.

In the meanwhile, bring salted water to boil and add the spaghetti.

When ready, drain the spaghetti and put it in the pan with cream of peppers. Add also few spoon from the water of the pasta to dilute the sauce a little bit.

All done! If you like, you can sprinkle with grated parmesan and serve warm.

Delicious!! Enjoy and…. Buon Appetito!