Pasta Carbonara with Roasted Cauliflower and Burrata

Ingredients

• 500 g Cauliflower
• 1 Zucchini
• 100 g smoked tofu
• Salt
• Pepper
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 400 g whole wheat linguine
• 80 g Montello or other vegetarian hard cheese (piece; 30% fat in the product)
• 4 egg yolks
• 250 g burrata

Instructions

1. 1.

   Clean, wash, and cut cauliflower into small florets. Clean, wash, and slice zucchini thinly. Cut smoked tofu into fine cubes. Spread all together on a baking sheet lined with parchment paper. Season with salt and pepper, drizzle with olive oil and lemon juice, and bake in a preheated oven at 200°C (180°C fan; gas: level 3) for 20 minutes until golden brown.

2. 2.

   Meanwhile, cook pasta according to package instructions in plenty of boiling salted water until al dente. Grate the cheese finely. In a small bowl whisk egg yolks with grated cheese.

3. 3.

   Drain pasta and reserve some cooking water. Return pasta to pot, stir in the egg yolk mixture and reserved water. Toss vegetables gently, season with salt and pepper, and plate. Tear burrata into pieces and spoon over the top.