🥒 Spaghetti squash with vegan pea carbonara

Ingredients

1Spaghetti squash
1ELOlive oil
150ggreen peas (frozen or fresh)
1small onion
1clove of garlic
200mlplant-based cream (e.g., oat or soy cream)
2ELYeast flakes (for the "Parmesan touch")
1TLLemon juice
Salt, Pepper
Optional: Smoked tofu or vegan bacon bits as topping

Kira Zabe

vegan, vegetarisch, rezept, kürbis, cabonara, glutenfrei

Difficulty:medium

Servings:2

Creamy, green, plant-based – a Carbonara without pasta, but with lots of flavor.

Preparation

Preparing the pumpkin:
Cut the spaghetti squash in half lengthwise, remove the seeds, brush with olive oil, season with salt & pepper. Place it cut side down on a baking sheet and bake in a preheated oven at 180°C (conventional top/bottom heat) for about 35–40 minutes, until the flesh is soft.

Cooking Carbonara Sauce:
Finely chop the onion and garlic, sauté in some oil. Add peas and sauté briefly. Then add plant-based cream, nutritional yeast, and lemon juice. Let everything simmer for about 5 minutes. Then blend until the sauce is nice and creamy. Season with salt and pepper.

Making spaghetti squash:
Scrape out the cooked squash with a fork to create the typical "spaghetti strands".

Serving:
Mix the pumpkin spaghetti with the vegan pea carbonara or serve separately. Optionally top with roasted smoked tofu or vegan bacon.