Recipe: Carbonara Spaghetti with Zucchini Noodles

Vegan for Fun

Sunday morning, vegan chef Attila Hildmann shared health tips from his newest cookbook.

His new food and lifestyle books Vegan for Fun and Vegan for Fit makes vegan food accessible, fun, and delicious for the everyday cook.

Hildmann's books can be found on You can find more information about Hildmann at

Here is one of his featured recipies:

Carbonara Spaghetti with Zucchini Noodles

Ingredients for 2 people

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


1 teaspoon lemon juice

Iodized sea salt

Freshly ground black pepper

5 medium-size zucchini (approx. 1 kg)

Preparation time: approx. 25 minutes

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 approx. 3 minutes. Add the onion and garlic and cook for an additional 3 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 grind fresh pepper over everything.