Spring Vegetable Carbonara
You can’t get simpler or tastier than this easy veggie carbonara, ideal for any weeknight dinner and a great way to use leftover greens that you have in your fridge.
15 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings3 tbsp Extra virgin olive oil
1 cup sliced swiss brown mushrooms
4 garlic cloves, grated
2 zucchini or yellow squash, thinly sliced
1 bunch asparagus, halved and cut into bite sized pieces
1/2 cup fresh or frozen peas
1/2 cup vegetable stock
2 egg yolks
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan
250 g Spaghetti or pasta of choice
Directions
- Bring a large pot of water for the pasta to boil over a medium high heat. While waiting, prepare your pasta sauce and veggies.
- Heat the olive oil in a pan over a medium heat.
- Add the mushrooms and garlic, and cook for 2-4 minutes, followed by the zucchini, peas and asparagus. Stir and cook for 2 mins and then add the stock.
- Wait for the stock to heat, then stir through the parsley and season with salt and pepper.
- Season the boiling pasta water with salt and cook your pasta until your liking.
- Drain the pasta and return to the pot. While hot, stir through the egg yolk, followed by your veggie sauce. Mix well and then divide among bowls.
- Sprinkle with parmesan and serve.