Here’s an interesting vegetarian carbonara recipe for you to try out on your next pasta dinner! This pasta dish contains veggie ingredients and alternatives such as buttery green peas, eggs and a salted pistachio crumble!
And there’s more good news: this pasta dinner is ready in just a handful of minutes!
Don’t think that I’m one of those bloggers who always need to find a veggie alternative for classic meat dihes. This vegetarian carbonara recipe is just another out-of-the-blue dish.
I threw it together in just a couple of minutes one night. And I wasn’t even sure what would come out of it in the end.
But here’s the reason why I made this vegetarian carbonara pasta. I had to catch a flight at 4pm that very day. A last minute little trip to Lisbon! But before that I had to somehow incorporate those 3 leftover fresh eggs in our fridge into our lunch.
Those 3 eggs were in fact part of a carton of a dozen eggs only 2 days ago. So 2 omelets and 2 deviled egg recipes later I had to come up with a final full eggy meal.
Vegetarian Carbonara Recipe
Pasta always is a good option for lunch, if you ask me!
But let’s find one with eggs then?
Well that sounds like a no brainer. Pasta and eggs! Sounds like we are in for a classic carbonara. But unfortunately I don’t have any bacon in my fridge at the moment. Or even grated cheese. I still have a quarter bag of frozen green peas though in my freezer.
Great, I think that I will be able to work something out with that. And how about a pistachio crumble to add extra crunch to this pasta dish then?
This vegetarian carbonara turned out to be a perfect light meal right before take-off!
- 9 oz dry spaghetti (250 g)
- 5,5 oz frozen green peas (155 g)
- a good handful pistachio nuts
- 1 tbsp unsalted butter
- 3 medium eggs
Transfer the salted pistachio nuts to a clean blender and pulse into a fine crumble and put this aside until needed for garnish later on.
- Fill a large and high pan with water, season with a good dash of salt and place it over high heat. Bring it to a rolling boil and then add the pasta to the hot water.
Cook until tender. In the meantime add the butter to a large casserole and place it over medium heat until melted. Then stir in the frozen green peas. Season with a little pepper and salt.
Gently cook the peas until fully thawed and warmed through but still crunchy. Then turn the heat off for now. Break the eggs in a small cup and season with a little pinch of pepper and salt. Beat the eggs until foamy and put this aside.
Once the pasta is cooked and tender, drain it and immediately transfer it to the pan with the buttery green peas together with the beaten egg.
- Place the casserole over low heat again. Stir constantly for a minute until the egg has more or less set and coats the pasta nicely. Check the seasoning and add extra pepper or salt to taste if necessary. Transfer the pasta onto plates. Top with the peas and the pistachio crumble from the blender. Finish with a last sprinkle of salt and serve immediately.