Light & Lovely Veggie Carbonara

Monday evening means football training in my house so a carb packed meal is the norm. I’m surprised this carb fest carbonara hasn’t popped into my head before now. Carb by name and by nature.

Not only is this sensational plate of pasta vegetarian, it is also lighter than your more traditional carbonara style dishes. A couple of eggs and a small mountain of grated parmesan are the essence of the creamy sauce here. It tastes wonderfully indulgent and yet doesn’t hit you with the mega calories you’d be facing with a cheeky drizzle of double cream, thank you very much.

Quorn ham plays a starring role but if it’s just not your thing then simply add more veg (mushrooms would work a treat) or if the fancy takes you, try it with thinly sliced smoked salmon.

Light & Lovely Veggie Carbonara

Serves 4 people in need of a carb load

Ingredients

  • 500g packet of spaghetti
  • 3 eggs
  • 100g parmesan, grated
  • Salt and pepper, to taste
  • A couple of handfuls of frozen peas
  • A tablespoon of olive oil
  • 4 garlic cloves, crushed
  • A packet of quorn ham, chopped
  • A couple of tablespoons of fresh thyme leaves
  • 1/2 lemon, juiced and zested

Method

  • First of all get your pasta started. Cook according to packet instructions.
  • Whisk your eggs, half of the parmesan and a pinch of salt and pepper together. Leave to one side.
  • A couple of minutes before the end of the spaghetti’s cooking time, tip the peas into the pan and continue to simmer.
  • Once your pasta is cooked just the way you like it, reserve a mugful of the cooking water and then drain the spaghetti in a colander.
  • In your now empty pan, heat the oil and gently fry the garlic for a minute. Add the ‘ham’, thyme and lemon zest and stir around.
  • Turn out the heat then tumble the spaghetti back into the pan along with the reserved warm cooking water and the cheesey eggs.
  • Stir this pot of delights well and the heat from the pasta and the pan will cook the sauce quickly to perfection.
  • With a final flourish, stir in the lemon juice and the remaining parmesan.
  • Have a taste and add more seasoning if you think it needs it.
  • Serve with a big crunchy salad.

Published by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s