Vegetarian Carbonara: A Flavorful Twist on a Classic Dish
Category: Main Courses
Servings: 4
The vegetarian carbonara is a delightful reinterpretation of the classic Italian recipe, offering a rich, smoky flavor and a creamy texture without the use of meat. This dish features roasted yellow peppers and tofu, providing a satisfying and hearty alternative. Paired with al dente spaghetti, it’s a meal that everyone, regardless of dietary preferences, will enjoy. Let’s dive into how you can create this mouthwatering vegetarian carbonara at home!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400g |
| Yellow bell peppers | 4 |
| Tofu | 250g |
| Sweet paprika | 1 tablespoon |
| Salted ricotta cheese | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 400 kcal |
| Carbohydrates | 45g |
| Protein | 20g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | 400mg |
Instructions:
-
Prepare the Yellow Peppers:
Begin by washing the yellow bell peppers thoroughly. Place them whole on a baking tray lined with parchment paper. Roast the peppers in a preheated oven at 250°C (482°F) for approximately 1 hour. Turn them occasionally to ensure even roasting on all sides. The goal is to achieve a charred, blistered skin. -
Peel the Roasted Peppers:
Once the peppers are roasted and the skin is slightly charred, remove them from the oven. Place the peppers in a plastic food bag to cool for a few minutes. This step helps to loosen the skin, making it easier to peel. Once they have cooled enough to handle, peel off the skin, remove the stem, and discard the seeds and inner membranes. Transfer the pepper flesh to a blender or food processor and blend until smooth. -
Prepare the Tofu:
While the peppers are cooling, dice the tofu into small 1 cm cubes. Heat a wide frying pan over medium heat and add a drizzle of extra virgin olive oil. Sprinkle in the sweet paprika (and chili flakes if you prefer a spicier flavor). Stir in the tofu and sauté it for a few minutes until it turns golden and slightly crispy on the edges. -
Combine Peppers and Tofu:
Once the tofu is nicely browned, add the roasted yellow pepper puree to the pan with the tofu. Stir well to combine, letting the flavors mingle and cook together for another 5 minutes. Season with salt and black pepper to taste. -
Cook the Spaghetti:
While the sauce is simmering, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve a cup of pasta water before draining the spaghetti. -
Mix Pasta with Sauce:
Add the cooked spaghetti to the pan with the pepper and tofu sauce. Toss everything together, adding a bit of the reserved pasta water to help the sauce adhere to the spaghetti. Continue mixing until well combined and creamy. -
Final Touches:
Plate the spaghetti and sauce, topping with crumbled salted ricotta cheese to taste. For an extra kick, you can sprinkle a little more black pepper on top.
Serving Suggestions:
Serve your vegetarian carbonara immediately, garnished with extra ricotta and a drizzle of olive oil. You can also pair it with a light green salad or some crusty bread to complete the meal. This dish is perfect for a weeknight dinner or a cozy gathering with friends and family.
Pro Tips:
- For a smoky flavor, feel free to use smoked paprika instead of sweet paprika.
- To add more richness to the sauce, you can incorporate a splash of vegetable cream or coconut milk.
- You can also experiment with different vegetables like zucchini or eggplant if you prefer variations.
This Vegetarian Carbonara is a delicious, satisfying alternative to the traditional pasta carbonara, offering all the creamy texture and comforting flavors you crave—without the meat. It’s perfect for vegetarians or anyone looking to enjoy a lighter version of a classic Italian dish. Enjoy!
