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Spring Vegetable Carbonara

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.

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15 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
3 tbsp Extra virgin olive oilSorry this product is not available at your store
1 cup sliced swiss brown mushroomsSorry this product is not available at your store
4 garlic cloves, gratedSorry this product is not available at your store
2 zucchini or yellow squash, thinly slicedSorry this product is not available at your store
1 bunch asparagus, halved and cut into bite sized piecesSorry this product is not available at your store
1/2 cup fresh or frozen peasSorry this product is not available at your store
1/2 cup vegetable stockSorry this product is not available at your store
2 egg yolksSorry this product is not available at your store
1/4 cup fresh parsley, choppedSorry this product is not available at your store
1/4 cup grated parmesanSorry this product is not available at your store
250 g Spaghetti or pasta of choiceSorry this product is not available at your store

Directions

  1. Bring a large pot of water for the pasta to boil over a medium high heat. While waiting, prepare your pasta sauce and veggies.
  2. Heat the olive oil in a pan over a medium heat.
  3. 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.
  4. Wait for the stock to heat, then stir through the parsley and season with salt and pepper.
  5. Season the boiling pasta water with salt and cook your pasta until your liking.
  6. 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.
  7. Sprinkle with parmesan and serve.