Olive Magazine
Vegetarian Spaghetti Carbonara Recipe

Vegetarian carbonara

Published: July 25, 2017 at 2:44 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Everyone loves carbonara, so we've updated this Italian classic with asparagus and peas for summer. Our summer carbonara is vegetarian, ready in just 20 minutes and makes the most of seasonal veg, what could be better?

  • Vegetarian
Nutrition:
NutrientUnit
kcal621
fat38.9g
saturates20.5g
carbs46.3g
fibre4.6g
protein19.3g
salt0.3g
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Try this veggie twist on a carbonara, or make our classic spaghetti carbonara, vegan carbonara and penne carbonara.

Try more veggie options such as our vegetarian bolognese, vegetarian pasta bake, vegetarian stew and more vegetarian recipes.

Ingredients

  • 100g asparagus tips
  • 100g peas
  • 1 clove garlic, crushed
  • olive oil
  • 150g linguine
  • 1 egg yolk
  • 100ml double cream
  • (or vegetarian alternative) 25g parmesan, finely grated

Method

  • STEP 1

    Cook the asparagus until just tender, adding the peas for the last 2 minutes of cooking. Scoop out. Cook the linguine (you can use the same water).

  • STEP 2

    Cook the garlic in a splash of olive oil for 2 minutes, then add the asparagus and peas and cook for a minute.

  • STEP 3

    Whisk the egg yolk, cream and parmesan and season well.

  • STEP 4

    Lift the cooked linguine out of the water with tongs and add to the asparagus pan.

  • STEP 5

    Toss a couple of times then add the egg mix off the heat and keep tossing until everything is emulsified (add a couple of tbsp of pasta water to the pan if you need to).

  • STEP 6

    Serve with extra parmesan, if you like.

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