Starters/Snacks Lunch/Dinner Veggie Carbonara

Serves : 4

Cooking Time: Ready in 20 Minutes

Veggie Carbonara

Ingredients

  • 320g spaghetti
  • 1 leek, finely sliced
  • 240g frozen peas
  • 3 eggs
  • 60g freshly grated parmesan, plus extra for serving
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 200g smoked tofu, roughly chopped
  • 2 tbsp roughly chopped flat leaf parsley

Method

  1. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook 2 minutes less than packet instructions.
  2. Add the leeks to the pan and cook for another 2 minutes.
  3. Add the peas and return to the boil.
  4. Drain, reserving 200ml pasta water, and set aside.
  5. Crack the eggs into a bowl and add the parmesan and black pepper and whisk together.
  6. When the spaghetti is nearly cooked, drain into a colander, then immediately place back over the pan to catch some of the cooking water.
  7. Heat a large frying or sauté pan until hot. Add the oil and the tofu and stir fry for 3-4 minutes until lightly golden brown.
  8. Remove the frying pan from the heat, add the hot spaghetti, peas and leeks. 
  9. Pour the egg mixture over the top and 150ml of cooking water toss once more, until all the pasta is coated – the heat of the pasta will cook the eggs. Add a little more pasta water if needed to form a sauce, not too much, but just enough to coat the pasta.
  10. Add the parsley and stir once more.
  11. Divide between serving plates and top with some parmesan and black pepper.