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Summer veg carbonara

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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.

For more recipes using Rude Health products, visit rudehealth.com.

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