Can I use gluten-free pasta in carbonara spaghetti with zucchini noodles [vegan, gluten-free]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Can I substitute the protein in carbonara spaghetti with zucchini noodles [vegan, gluten-free]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

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Carbonara Spaghetti With Zucchini Noodles
[Vegan, Gluten-Free]

AH By: Attila Hildmann

Author Bio

Attila Hildmann is a European celebrity television chef and best-selling author of Vegan For Fit... Read More

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5 Reasons to Consider a Gluten-Free Diet

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Carbonara Spaghetti with Zucchini Noodles [Vegan, Gluten-Free]

Dairy Free

This dish is a dream come true for pasta lovers, as the noodles consist of zucchini as opposed to high-calorie starches.100 grams of zucchini contains a mere 19 calories while 100 grams of traditional pasta contains nearly 360 calories, meaning you could eat 19 times more zucchini pasta and still... Read More

Ingredients You Need for Carbonara Spaghetti With Zucchini Noodles [Vegan, Gluten-Free]

6½ tablespoons white almond butter (100 g)
½ bunch parsley
5.5 ounces smoked tofu (160 g)
1 onion (120 g after onion is peeled)
1 garlic clove
Approx. 5 tablespoons olive oil
Grated peel of ½ organic lemon
1 teaspoon lemon juice
Iodized sea salt
Freshly ground black pepper
5 medium-size zucchini (approx. 1 kg)

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How to Prepare Carbonara Spaghetti With Zucchini Noodles [Vegan, Gluten-Free]

Mix almond butter and one cup (240 mL) water using a whisk.
Wash the parsley, shake dry, and finely chop the leaves.
Cut the smoked tofu into small cubes. Peel and finely chop both the onion and the garlic clove.
Heat 2 tablespoons olive oil in a skillet and fry the smoked tofu approximately three minutes.
Add the onion and garlic and cook for an additional three minutes.
Add the almond butter mixture, lemon peel, lemon juice, and parsley.
Season liberally with salt and pepper.
Allow the carbonara to come just to a boil and thicken.
Wash the zucchini and make spaghetti using a spiral vegetable cutter.
Toss the zucchini spaghetti with 2 tablespoons olive oil and a little sea salt.
Fold into the hot sauce and heat for 1 minute.
Serve in deep pasta dishes, drizzle some olive oil on top, and some fresh-ground pepper.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.