Healthier Veggie Carbonara Recipes
HEALTHIER VEGGIE CARBONARA
Enjoy this healthier veggie carbonara with mushrooms and courgettes for an easy family meal. It takes just 30 minutes, so is ideal on busy weeknights
Provided by Juliet Sear
Categories Dinner, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.
- To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork. Add up to 3 tbsp water to make the sauce less thick. Season and set aside.
- Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms. Fry for 2-3 mins until golden and slightly softened. For the last minute of the cooking, add the garlic.
- Working quickly, drain the pasta, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. Stir everything together quickly to coat the pasta. The egg will cook if the pasta is still hot. If you're worried about it, put back on the heat for 1 min.
- Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.
Nutrition Facts : Calories 552 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
VEGETARIAN CARBONARA
This vegetarian carbonara is quick and delicious; an egg yolk is stirred into the pasta to create a sauce, and smoked mozarella is used instead of bacon.
Provided by a Couple Cooks
Categories Main Dish
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot, combine 6 quarts of water with 2 tablespoons kosher salt and bring it to a boil.
- Grate the Parmesan and mozzarella cheese. Carefully separate four egg yolks and set aside.
- Once boiling, add the pasta and cook until the pasta is just about al dente, about 7 minutes; then add peas and spinach and cook for 1 minute. Reserve 1 cup cooking water, and then drain the pasta and vegetables.
- In a skillet, melt the butter, then stir in the cheeses, ¼ cup pasta water, and ¼ teaspoon kosher salt. Stir in the pasta and vegetables until creamy over low heat, adding more pasta water if necessary (note that the mozzarella will stick together in some places).
- To serve, top each pasta serving with a whole egg yolk and additional Parmesan cheese, and stir the yolk into the pasta at the table (if you are uncomfortable serving egg yolks at the table, stir the egg yolks into the pasta in the skillet to heat them through). Serve immediately. (Note that the mozzarella cheese can become gummy the longer the pasta sits, so eat immediately if possible. Leftovers can be reheated in a skillet, but may not have the same creamy texture.)
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