Spaghetti Muffins à la Carbonara
Gang/Type: Snack
Ergibt/Yield: 12 Muffins
For the Carbonara:
  • 1 onion
  • 1 clove garlic
  • 3 thin slices smoked tofu
  • 1 tbsp oil
  • 2 hands full peas - frozen
  • 250 ml (1 cup) soy cream
  • 100 ml (1/2 cup) water
  • 1 pinch kala namak
  • salt
  • pepper
  • 250 g (8.8 oz) spaghetti
  1. Cook the spaghetti in salted water until firm to the bite, drain, rinse cold and arrange in the moulds of a slightly greased muffin tin.
  2. Finely chop the onion and garlic and finely cube the smoked tofu.
  3. Preheat the oven to 180° C (360° F).
  4. Heat the oil in a large pan and fry the tofu until crispy. Then add the onion and garlic and sautée until transluscent.
  5. Add the peas, soy cream and water and season with kala namak, salt and pepper. it's better when your sauce is seasoned well. Cook for 5 minutes.
  6. Pour the sauce evenly over the spaghetti. Bake in the oven for 20 minutes.
  7. Let cool completely in the muffin tin, then remove and enjoy.
If you want the muffins firmer, increase the amount of liquids to one and a half times. You can buy kala namak online.
Recipe by Blueberry Vegan at