Ingredients for 4 people:<\/h2>\n\n- 500gr of Spaghetti con Curva<\/a><\/li>\n
- 1,4Kg of Yellow Peppers<\/li>\n
- 250gr of Tofu<\/li>\n
- 1 tablespoon of Paprika<\/li>\n
- Salt and pepper, as needed<\/li>\n
- Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Grated Parmesan<\/li>\n<\/ul>\n
![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara1.jpg\")
<\/a>Ingredients<\/figcaption><\/figure>\nLet’s begin preparing the yellow peppers: wash them and put them on a baking tray, covered with baking paper.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara2.jpg\")
<\/a>Yellow Peppers on a baking tray<\/figcaption><\/figure>\nBake the entire peppers in the static oven, at 250\u00b0C for 1 hour, turning them from time to time, to obtain a uniform cooking.<\/p>\n
Once the peppers are brown, put them in a freezer bag each, and let them rest, until lukewarm.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara3.jpg\")
<\/a>Put each pepper in a freezer bag and let it cool down<\/figcaption><\/figure>\nThis procedure will make easier to remove the skin. Remove also the stalk and the seeds inside.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara4.jpg\")
<\/a>Remove the skin, the stalk and the seeds<\/figcaption><\/figure>\nBlend the pepper pulp, until smooth.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara5.jpg\")
<\/a>Pepper sauce<\/figcaption><\/figure>\nDice the tofu, to obtain 1cm long cubes.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara6.jpg\")
<\/a>Dice the tofu<\/figcaption><\/figure>\nPour 3-4 spoons of\u00a0Extra Virgin Oliv Oil “Il Vero<\/a>” in a pan and add a spoon of paprika. Fry the tofu for few minutes on a medium heat.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara7.jpg\")
<\/a>Fry the tofu with oil and paprika<\/figcaption><\/figure>\n![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara8.jpg\")
<\/a><\/p>\nThen, add the pepper cream and warm it up for few minutes on a medium heat. Adjust the salt and the pepper.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara10.jpg\")
<\/a>Add the pepper cream to the fried tofu<\/figcaption><\/figure>\nIn the meanwhile, bring salted water to boil and add the spaghetti.<\/a><\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara9.jpg\")
<\/a>Boil the pasta<\/figcaption><\/figure>\nWhen ready, drain the\u00a0spaghetti<\/a> 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.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara11.jpg\")
<\/a>Drain and toss the pasta with the sauce<\/figcaption><\/figure>\n
<\/a>Let’s begin preparing the yellow peppers: wash them and put them on a baking tray, covered with baking paper.<\/p>\n Bake the entire peppers in the static oven, at 250\u00b0C for 1 hour, turning them from time to time, to obtain a uniform cooking.<\/p>\n Once the peppers are brown, put them in a freezer bag each, and let them rest, until lukewarm.<\/p>\n This procedure will make easier to remove the skin. Remove also the stalk and the seeds inside.<\/p>\n Blend the pepper pulp, until smooth.<\/p>\n Dice the tofu, to obtain 1cm long cubes.<\/p>\n Pour 3-4 spoons of\u00a0Extra Virgin Oliv Oil “Il Vero<\/a>” in a pan and add a spoon of paprika. Fry the tofu for few minutes on a medium heat.<\/p>\n Then, add the pepper cream and warm it up for few minutes on a medium heat. Adjust the salt and the pepper.<\/p>\n In the meanwhile, bring salted water to boil and add the spaghetti.<\/a><\/p>\n When ready, drain the\u00a0spaghetti<\/a> 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.<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/p>\n<\/a><\/a><\/a>
![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/VeganCarbonara12.jpg\")
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