Whole Wheat Spaghetti Carbonara with Smoked Tofu & Pea Tips

Whole Wheat Spaghetti Carbonara

with Smoked Tofu & Pea Tips

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chefs, we’re pulling out all the stops with this recipe, bringing diverse culinary styles together to create an exceptional meal. Carbonara, an Italian dish, typically features pasta, cheese, eggs and pancetta. In this recipe, designed for the vegetarian chef, you’ll be using smoked tofu to create a version of the original that maintains all of its complex flavors. And we’re not stopping there. You’ll also be adding pea tips, the leaves of the snow pea, to imbue this dish with all the freshness of spring.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Whole Wheat Spaghetti Carbonara with Smoked Tofu & Pea Tips
Title
  • 2 Farm Eggs
  • 1 11-Ounce Package Smoked Tofu
  • 6 oz Whole Wheat Spaghetti
  • 5 oz Pea Tips
  • 2 cloves Garlic
  • 2 Scallions
  • 2 Tbsps Butter
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the tofu into 1-inch pieces. Peel and thinly slice the garlic. Remove and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Crack the eggs into a medium bowl; beat until smooth.

Brown the tofu:
2 Brown the tofu:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tofu and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides.

Cook the pasta:
3 Cook the pasta:

While the tofu cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1½ cups of the pasta cooking water, drain the pasta thoroughly and set aside.

Cook the vegetables:
4 Cook the vegetables:

While the pasta cooks, to the pan of tofu, add the garlic, white bottoms of the scallions and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the pea tips; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat.

Finish the pasta:
5 Finish the pasta:

Whisking constantly, slowly add ¼ cup of the reserved pasta cooking water to the bowl of eggs. To the pan of tofu and vegetables, add the cooked pasta, butter, half the Parmesan cheese (save the rest for garnish) and ¾ cup of the reserved pasta cooking water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until well combined. (If the sauce seems dry, slowly add the remaining reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and add the egg mixture; stir vigorously to thoroughly combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the green tops of the scallions and remaining Parmesan cheese. Season with pepper. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the tofu into 1-inch pieces. Peel and thinly slice the garlic. Remove and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Crack the eggs into a medium bowl; beat until smooth.

2 Brown the tofu:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tofu and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides.

Brown the tofu:
Cook the pasta:
3 Cook the pasta:

While the tofu cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1½ cups of the pasta cooking water, drain the pasta thoroughly and set aside.

4 Cook the vegetables:

While the pasta cooks, to the pan of tofu, add the garlic, white bottoms of the scallions and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the pea tips; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat.

Cook the vegetables:
Finish the pasta:
5 Finish the pasta:

Whisking constantly, slowly add ¼ cup of the reserved pasta cooking water to the bowl of eggs. To the pan of tofu and vegetables, add the cooked pasta, butter, half the Parmesan cheese (save the rest for garnish) and ¾ cup of the reserved pasta cooking water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until well combined. (If the sauce seems dry, slowly add the remaining reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and add the egg mixture; stir vigorously to thoroughly combine. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the green tops of the scallions and remaining Parmesan cheese. Season with pepper. Enjoy!

Plate your dish:
Browse Steps
1 of 6