Easy Vegetarian Carbonara
Easy vegetarian carbonara with peas is ideal for a quick lunch or dinner. This simple pasta recipe without bacon or cream is made from just a few everyday ingredients and is ready to eat in 15 minutes.
Ingredients
- 75 g pasta
- 75 g frozen peas
- 25 g parmesan finely grated
- 1 egg
Instructions
- Bring a pan of salted water to the boil, and add the pasta. Bring back up to the boil, put a lid on the pan, and turn off the heat. Leave to cook in the residual heat for 5 minutes.
- Run the peas under cold water to defrost them. Add to the pan of pasta, bring back up to the boil and simmer for 3 minutes.
- In the meanwhile, beat the egg with the grated cheese and a pinch of ground black pepper.
- Drain the pasta, reserving some of the pasta water.
- Add a tablespoon of the pasta water to the eggs and mix well.
- Then add the egg mixture to the pasta and peas away from the heat, and quickly stir through. Add 1-2 tablespoon of extra pasta water if necessary to make the sauce the desired consistency. Season to taste and enjoy!
Notes
- Although traditionally made with spaghetti, you can make vegetarian carbonara with most types of pasta (excluding sheets!). Wholemeal pasta or gluten-free pasta can also be used. Check the packet instructions for cooking time, some types of pasta such as wholemeal will take longer to cook.
- Cheddar cheese can be used in place of parmesan. You can also use a low-fat cheddar if you prefer.
Nutrition
Calories: 420kcalCarbohydrates: 53.1gProtein: 26.1gFat: 11.8gSaturated Fat: 5.2gFiber: 3.8gSugar: 4.6g
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