Fettuccine Carbonara Recipe

Name: Fettuccine Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g firm tofu, diced; 2 tablespoons soy sauce; 300 g fettuccine pasta; 3 tablespoons lemon juice; 300 g button mushrooms, quartered; 6 field mushrooms, whole; 175 g asparagus, blanched and sliced; 1 red pepper, blanched and sliced; 750 ml white sauce, warm; 2 tablespoons snipped chives

Servings: persons

200 g firm tofu, diced
2 tablespoons soy sauce
300 g fettuccine pasta
3 tablespoons lemon juice
300 g button mushrooms, quartered
6 field mushrooms, whole
175 g asparagus, blanched and sliced
1 red pepper, blanched and sliced
750 ml white sauce, warm
2 tablespoons snipped chives

1
Preheat oven to 200C/400F.
2
Put tofu on a lined baking tray and sprinkle with soy sauce.
3
Bake for 20 minutes or until firm.
4
Cook pasta until al dente and set aside.
5
Cook the button mushrooms in the pan with 1 1/2 tbsp of the lemon juice.
6
Do the same for the field mushrooms.
7
Mix the pasta, tofu, asparagus, button mushrooms and pepper.
8
Season if desired and add the white sauce; mix well.
9
Place a field mushroom on a plate and spoon over the pasta.
10
Top with the chives.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g firm tofu, diced, 2 tablespoons soy sauce, 300 g fettuccine pasta, 3 tablespoons lemon juice, and more.

Yes, Fettuccine Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine Carbonara

How did you like this recipe?

Frequently Asked Questions