Vegetarian Carbonara Recipes

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VEGETARIAN 'CARBONARA' WITH SPINACH



Vegetarian 'Carbonara' With Spinach image

This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don't be shy with the black pepper: It adds a necessary dose of spice and heat.

Provided by Kay Chun

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 cloves garlic, thinly sliced
1 pound spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound fresh baby spinach
Red-pepper flakes, to taste (optional)
3/4 cup grated Parmesan (2 1/2 ounces)
1 tablespoon fresh lemon juice
1/2 cup grated smoked Provolone or Gouda (1 1/2 ounces)

Steps:

  • Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
  • Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
  • Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.

Nutrition Facts : @context http, Calories 719, UnsaturatedFat 14 grams, Carbohydrate 95 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 6 grams, TransFat 0 grams

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

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

VEGAN CARBONARA



Vegan carbonara image

Mushrooms with smoky paprika replace of bacon in this plant-based take on an Italian classic, forming part of the vegan Healthy Diet Plan

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 40m

Number Of Ingredients 11

360g wholewheat spaghetti
85g unsalted cashew nuts
2 tsp bouillon powder
2 tsp English mustard powder
1 tsp olive oil
200g baby chestnut mushrooms, halved and thinly sliced
3 garlic cloves, 2 finely grated
1 tsp smoked paprika
2 courgettes (about 320g), peeled then grated
4 tsp nutritional yeast flakes, optional
320g spinach, half cooked each evening as a side dish

Steps:

  • Boil the spaghetti for 10 mins or following pack instructions until al dente, reserving a little of the water. Put the cashews, bouillon and mustard in a bowl, then pour over 350ml boiling water.
  • Heat the oil in a large non-stick pan. Add the mushrooms and grated garlic, and stir-fry over a high heat until the mushrooms are cooked and starting to crisp up. Take off the heat, stir in the paprika, then tip onto a plate and set aside.
  • Add the grated courgette to the pan and cook, stirring every now and then until softened. Meanwhile, whizz the soaked cashews, whole garlic clove and nutritional yeast flakes, if using, with a hand blender until completely smooth. Tip the mixture into the pan with the courgettes and briefly stir over the heat.
  • Add the spaghetti and toss in the cashew and courgette mixture until well coated, then toss through the smoky mushrooms. If following the Healthy Diet Plan, serve half with half the spinach on the side, and chill the rest for another day. Will keep for three days. Reheat in a covered pan with a dash of water, and cook the remaining spinach to serve on the side.

Nutrition Facts : Calories 499 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 1.07 milligram of sodium

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