Spaghetti alla carbonara

Ingredients for 3 servings

For the Spaghetti alla Carbonara

  • 260 g whole wheat Spaghetti
  • 200 g smoked tofu (such as Typhoon) in 5-mm cubes
  • 1 clove of garlic – finely chop

Liquid ingredients and spices

  • 400 ml oat cream (self-made)
  • 1 TBSP olive oil, heat resistant
  • ½ TBSP lemon juice
  • 2 TABLESPOONS noble yeast flakes
  • 1 TBSP Almond butter
  • 1 Msp. Nutmeg powder
  • Crystal salt
  • Pepper from the mill
  • 2 sage leaves
  • 2 TBSP finely chopped parsley


Preparation time about 10 minutes cooking/baking time approx. 20 minutes

A pot with water and bring to a boil, lightly salt and the Spaghetti in it until al dente (firm to the bite) cook. Then over a colander to drain for approximately 100 ml of the cooking water to absorb.

Meanwhile, heat the olive oil in a frying pan and fry the tofu cubes in about 2 Min. fry for a minute. Then add the garlic with the oats, cream and nutmeg, salt and pepper. The sage leaves and the cooking water and 4 Min. simmer. Then the sage leaves to remove.

The Almond butter and the precious yeast flakes, stir, add the drained Spaghetti to the Sauce, mix and briefly heat up. Sprinkle with lemon juice, season with salt and pepper and the parsley.

The Spaghetti alla carbonara on three plates and serve.

Nutritional values per Serving

  • Calories: 526 kcal
  • Carbohydrates: 68 g
  • Protein: 24 g
  • Fat: 15 g