Veggie Carbonara

A creamy vegetarian pasta featuring smoked cheddar, garlic cream sauce, fresh baby spinach, and savory sun-dried tomatoes.

Vegetarian Dinner Quick Pasta Carbonara

Estimated Nutrition

Calories

764.6

kcal / serving

3058.2 kcal total

Carbs

76.4g

per serving

305.5 g total

Fat

38.7g

per serving

154.6 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

105

Double Cream

7 tablespoons

100

Smoked Cheddar

grated

piece

Eggs

free-range, beaten

Parmesan

grated vegetarian alternative, for serving

GrainsCereals

450

Spaghetti

NutsSeeds

clove

Garlic

crushed

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped, fresh

Vegetables

100

Baby Spinach

Sun-Dried Tomatoes

in oil, drained and chopped

Method

Boil a large pot of salted water and cook 450g of spaghetti.

Simmer cream and garlic in a saucepan and melt the smoked cheddar into it.

Remove from heat and slowly whisk the beaten eggs into the cheese mixture.

Drain the pasta and return it to the pan with spinach until leaves soften.

Toss the spaghetti with the cheese sauce, tomatoes, and parsley before serving.