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  • 5 Vegie Carbonara

    1 vote
    5 Vegie Carbonara
    Prep: 10 min Cook: 10 min Servings: 4
    by Brett Ede
    197 recipes
    >

    Ingredients

    • 1/4 cauliflower, cut into florets
    • olive oil
    • 2-3 garlic cloves, crushed
    • 1 medium carrot, diced
    • 1 red capsicum, cored, seeded and diced
    • 1 leek, halved & sliced
    • ¼ cup vegetable stock
    • sea salt & freshly ground pepper
    • 1 cup frozen peas, thawed
    • 400 gm spaghetti or fettuccine
    • 2 heaped tbsp sour cream
    • 3 eggs
    • 5 tbsp freshly grated parmesan
    • 10-12 fresh basil leaves, torn

    Directions

    1. Briefly blanch the cauliflower in boiling water. Drain well.
    2. Heat a little oil in a large heavy-bottomed pan and gently cook the garlic, carrot, capsicum, leek, cauliflower, stock and seasonings until tender, stirring now and again.
    3. Then add the peas, toss well and briefly cook.
    4. At the same time, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well, toss with the vegies and transfer to a large bowl.
    5. Beat the sour cream and eggs with 3 tbsp grated parmesan and seasonings until well combined. Then toss with the pasta, vegies, basil, a little salt and a decent amount of ground pepper.
    6. Serve the pasta in individual bowls with more grated parmesan sprinkled on top, if you like.
    7. nb. Any variety of vegies can be used.

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