Food / 02.08.2019

Summer veg carbonara

By Healthy Magazine
A vegetarian take on the classic pasta dish

For those evenings when only a pasta dish will do, try this hearty and comforting dish. A vegetarian take on carbonara, the recipe swaps pancetta for pan-fried asparagus and peas to boost its nutritional profile. We’ve also used vegetarian hard cheese, instead of parmesan. And the secret and surprising ingredient? A splash of oat milk to bring it all together.

Serves 2

2 free range eggs yolks
Handful grated vegetarian parmesan-style cheese
50ml Rude Health Oat Drink
200g uncooked spaghetti
1 tbsp olive oil
Asparagus spears
1 clove garlic, chopped
Handful of frozen peas
A couple of sprigs of thyme, picked 

1 Put a large pan of salted water on to boil. Meanwhile, in a bowl, mix the egg yolk, most of the cheese and the Oat Drink together with a fork. Season with salt and pepper.

2 When the water reaches boiling-point, add the spaghetti and cook according to packet instructions.

3 Heat a large deep sided frying pan with a dash of oil. Add the asparagus spears to the pan and fry until slightly brown. Stir through the garlic at the last minute so it doesn’t burn.

4 Halfway through the pasta cooking time, add the frozen peas to the boiling water. When cooked, drain the pasta and peas, reserving a mugful of starchy cooking water.

5 While still hot, add the pasta and peas to the pan with the veggies and the egg yolk mix. Give everything a good stir, adding lots of black pepper and a splash of the reserved cooking liquid at a time until the pasta is glossy and it reaches the desired consistency. Serve immediately sprinkled with thyme and the remaining cheese.

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Summer veg carbonara
Article Name
Summer veg carbonara
This vegetarian carbonara swaps pancetta for asparagus and peas and uses vegetarian parmesan. The secret ingredient? A splash of oat milk.
Publisher Name
Healthy magazine
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