Veggie Carbonara

Veggie Spaghetti Carbonara

I have been looking through my cookery books lately (on a mission to declutter and make life simpler) and I have noticed that so many recipes have ham in them.  It seems like some of Jamie Oliver’s books, there is ham in absolutely every recipe, even the puddings! (OK, I’m joking about that one! LOL!)

Fora long time, I have been working out what is the best thing to substitute for ham in veggie recipes and the thing that comes to mind is sun-dried tomatoes as they are fantastic in this veggie Carbonara recipe that I originally for from the BBC Good Food mini book series.  This Carbonara is SO good, even my meat loving Mum will devour this it!

What’s even better is that you cook it up in one pot so it both saves on washing up and effort – perfect for a mid-week dinner (and leftovers for lunch of course!)

Veggie Carbonara

So the thing about sun-dried tomatoes is that it gives you an amazing kick of flavour amidst the creaminess of the carbonara sauce.  I have also found this to be the case in my other recipes too.  OK, so it’s not  bacony (not that I mind) but it does give a flavour hit like bacon would.

Oh an on a bit of a side note, this recipe calls for parmesan, which any seasoned veggie knows is not vegetarian.  However, you can get  vegetarian versions that taste the same – in Manchester you can get it fresh from the counter at Queen Brie in the Arndale Market (and online too!) and I know that many of the supermarket budget own brand versions are veggie too, so you don’t have to miss out on the rich flavour of Parmesan on your homemade pasta dishes! Win!

Ingredients:

350 g spaghetti

225 g baby carrots, sliced in half length ways

180 g asparagus, sliced into 3 cm pieces

1 large courgette,  sliced into ribbons (using a vegetable peeler)

2 medium free range eggs

200 ml double cream

50 g vegetarian Parmesan

70 g sun-dried tomatoes in oil, drained and sliced

Veggie Carbonara

Method:

In a large pan or stock pot, bring a large amount of lightly salted water to the boil

Add the spaghetti and cook according to the instructions until 4 minutes before cooked (usually around 8 minutes) when you can add the sliced carrots

Continue simmering for 2 minutes, then add the asparagus

Continue cooking for the final two minutes and add the courgette ribbons.  Stir through the vegetable and drain out the remaining water

Return to the hob over a low heat and stir through the sun-dried tomatoes

Meanwhile, whisk together the eggs and cream and add half the Parmesan then pour over the vegetables, stir thorough and cook gently for 2-3 minutes until hot and steaming (don’t cook it too quickly as you will get scrambled eggs instead of a creamy sauce!)

Serve with the remaining Parmesan and season with pepper

Veggie Carbonara

It has to be said that Ii really do think that fresh counter cheese is the best! It is not always easy to find somewhere when you live in the city (these things seem to be reserved for villages and small towns in the posher areas) so I feel amazingly lucky to have one right in the city centre.  And to make things better, Queen Brie has a great range of veggie cheeses too.  If you’re around there, do pop by and grab some bits from them – you won’t regret it!

Saying cheese!

Sarah sig

PS: There’s AGES until summer, so you still have time to indulge a bit! 😉

label (32)

 

Veggie Spaghetti Carbonara
Recipe Type: Dinner
Cuisine: Pasta
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
For a creamy, flavour packed alternative to spaghetti carbonara, this will be right up your street. One Pot, Under 30 minutes and delicious to boot.
Ingredients
  • 350 g spaghetti
  • 225 g baby carrots, sliced in half length ways
  • 180 g asparagus, sliced into 3 cm pieces
  • 1 large courgette,  sliced into ribbons (using a vegetable peeler)
  • 2 medium free range eggs
  • 200 ml double cream
  • 50 g vegetarian Parmesan
  • 70 g sun-dried tomatoes in oil, drained and sliced
Instructions
  1. In a large pan or stock pot, bring a large amount of lightly salted water to the boil
  2. Add the spaghetti and cook according to the instructions until 4 minutes before cooked (usually around 8 minutes) when you can add the sliced carrots
  3. Continue simmering for 2 minutes, then add the asparagus
  4. Continue cooking for the final two minutes and add the courgette ribbons.  Stir through the vegetable and drain out the remaining water
  5. Return to the hob over a low heat and stir through the sun-dried tomatoes
  6. Meanwhile, whisk together the eggs and cream and add half the Parmesan then pour over the vegetables, stir thorough and cook gently for 2-3 minutes until hot and steaming (don’t cook it too quickly as you will get scrambled eggs instead of a creamy sauce!)
  7. Serve with the remaining Parmesan and season with pepper

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