Healthier Veggie Carbonara Recipes

HEALTHIER VEGGIE CARBONARA

Healthier veggie carbonara image

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

Ingredients

4 medium courgettes (use a mix of yellow and green if you can get them)
300g spaghetti
3 large egg yolks
160g vegetarian parmesan-style cheese
1 tbsp olive oil
small bunch fresh lemon thyme or thyme, leaves picked
200g chestnut mushrooms, roughly chopped
4 garlic cloves, crushed
small bunch flat-leaf parsley, chopped (optional)
½ lemon, zested and juiced

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

CARBONARA HEALTHIER WITH GREENS

Carbonara Healthier With Greens image

An exotically, quick, inexpensive and impressive Italian pasta dish based on eggs, pecorino romano cheese, pancetta or bacon or Bacon substitute, and lots of black pepper served on spaghetti, fettuccine, rigatoni or linguine. Keeping it low calorie I poached the eggs but if you have no worries about weight go ahead and fry it up. I also use olive oil but you can use butter or bacon fat. Bacon (for my DH) is also an option vegetarians can also use bacon bits made of soy for that flavor. I found it delish without it but DH raved about his dish with the bacon (Recipe #107440). I used swiss chard but try any green you like.

Provided by Rita1652

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb pasta (cooked al dente according to package saving pasta water)
1 -2 tablespoon olive oil (1/2 Part butter or bacon fat can be used)
1/2 onion, diced
2 cups chopped swiss chard or 2 cups spinach, chopped
1/2 cup sliced swiss chard, stems
1/8 cup basil leaves, sliced
2 garlic cloves, minced
1/2 serrano chili, minced (pepper flakes to taste is a tatsy sub)
1/4 cup grated pecorino romano cheese
1/2 teaspoon fresh cracked black pepper
4 eggs, freshest is best and room temperature
bacon bits, Oven Cooked Bacon With Black Pepper and Brown Sugar (optional)

Steps:

Place olive oil and or bacon fat or butter in a large pan over medium high heat, add onions and saute for 3 minutes. Add the sliced swiss chard stem and saute for 2 more minutes, add garlic and pepper flakes saute for 3 minutes. Add swiss chard greens or baby spinach and basil and 1/2 cup pasta water to wilt.
Fill a small pot with boiling pasta water with at least 4 inches and a 1/2 teaspoon white vinegar. Break each egg one at a time in to a small bowl then into the simmering water cover and poach for 3-4 minutes.
Meanwhile toss cheese, black pepper and pasta in the vegetable mixture. Add additional pasta water and or olive oil to your liking.
Plate the pasta mixture on to 4 plates.
Remove eggs from water with slotted spoon place one on each plate of pasta.
Garnish with bacon bits, additional pepper, cheese and basil if desired.
Before digging in break the poached egg and stir in to the pasta.
This`ll make it a creamy, yummy, comforting dish. Enjoy!

Nutrition Facts : Calories 326.4, Fat 9.1, SaturatedFat 2.2, Cholesterol 186, Sodium 123.5, Carbohydrate 45.9, Fiber 2.6, Sugar 2.6, Protein 14.5

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