Capellini Carbonara with vegetables and smoked tofu

Ingredients for 4 servings:

• 1 onion(s)
• some olive oil
• 1 bowl of mushrooms
• 3 carrots
• 1 pack of smoked tofu with sesame, 200 g
• 1 leek(s)
• 2 eggs
• 200 ml milk
• 150 g Parmesan
• 500 g pasta of your choice, e.g. B. Capellini

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

vegetarian

Grate the Parmesan and set aside for later. If you don’t like it so cheesy, simply halve the amount specified above. Add the olive oil to a large frying pan. Roughly dice the onion and place it in the middle of the pan. Roughly dice the smoked tofu and mushrooms and add them to the pan next to the onion. Heat the stove to medium heat and don’t stir at first. The onions and mushrooms should slowly brown but not burn. In the meantime, julienne the carrots and put the water on for the pasta. I quickly chopped the carrots in the food processor and then added them to the mushrooms. Chop the leeks, wash them, and let them drain. When the vegetables start to brown, they will already be smelling good, stir in the leeks. Season with salt and pepper. Crack the eggs into the milk and whisk them together. When the vegetables are just about ready, add the capellini to the boiling salted water and turn off the heat. After 3 minutes, the pasta should be done. Then, using tongs or something similar, transfer it directly from the pot to the vegetables. Remove from the heat, add the Parmesan and egg mixture, and stir to combine.