I love a good and easy pasta dish. Something that is smooth, creamy, cheese, indulgent, and decadent. It’s flavorful, simple and you can’t help going back for seconds.
Like most modern warriors, it needs to be quick and easy. So here is my vegetable “carbonara” perfect for anyone who wants a lot of flavors but not a lot of effort and time.
The inspiration for this came from my love for carbonara that I have missed since becoming vegetarian and my desire to always fit in at least a couple of vegetables in each meal. I know carbonara is a simple indulgent dish of delicious salty crisp pancetta with creamy eggs and smoky cheese, not a dish filled with vegetables. So hence the “carbonara” as in carbonara inspired style of the dish. If Jamie Oliver has a veggie carbonara, then why not I.
To add to savory flavors and smokiness associated with meat, I used smoked vegetables. However, feel free to use your favorite vegetables and even grilled veggies. This is a really flexible recipe and a chance for you to create your own version. Don’t forget to share your creations with me.
If you are interested in smoking but don’t have a smoker, Binging with Babish shows how you can do one on your stove and oven at 3:40.
I’ve made this recipe with Parmesan or Grano Padano. To make a vegan version, use your favorite smoky vegan cheese, add more nutritional yeast, and of course ditch the eggs. To add more smokiness, you can use a smoky cheese like a smoked Gruyere, Gouda or Räuchkase, a smoked German cheese.
This recipe takes slightly under 30 minutes to cook. It’s perfect for a quick family meal or an individual’s easy night in. I’ve used the vegetables in the recipe but feel free to change to switch up the vegetables to your taste and what’s in season. This is a flexible recipe.
- 300g of spaghetti (dried)
- 1 corn on the cob
- 150g of smoked mushrooms
- ½ a medium onion
- 30g of parsley
- 8-10 sundried tomatoes
- 2-3 garlic cloves
- 2-3 tbsp of nutritional yeast
- 50 g of parmesan or Grano Padano
- 2 eggs
- 1 tbsp of sundried tomato oil
- Salt and pepper for taste
- Cut your onion into thin slices. Cut the mushroom into quarters. Cut the corn off the cob. Slice the sundried tomatoes into bite-size pieces. Mince the garlic. Roughly chop the parsley.
- Grate your cheese and set aside.
- In a large pot, start boiling your salted water. Add a bit of oil olive to prevent sticking. Once the water is boiling, add your pasta and stir. Cook a few minutes under.
- Heat a large pan on medium heat.
- When heated add 2-3 tbsps of the sundried tomato oil. Add the onion. Allow them brown and get a bit crispy.
- Then add your garlic and vegetables. Cook for about 3-4 minutes.
- While the veggies are cooking in a bowl, beat the two eggs till smooth and then mix in the nutritional yeast and cheese. Add some pepper. You may need to ass 1-2 tbsp of water to help hydrate the nutritional yeast.
- Once the pasta is ready and slightly under al dente, drain it but main sure to keep at least half a cup of pasta water.
- Mix the pasta well with the vegetables.
- Then kill the heat and slowly drizzle in the egg mixture. Make sure to be constantly stirring your pasta as your drizzle in the egg mixture to prevent the egg from curdling. The heat from the pan and the stove will cook the eggs.
- If it sauce and is looking thick, add a bit of the pasta water until you’ve reached the desired consistency.
- Then add the parsley, cheese, salt and pepper to taste.
- Serve with more cheese on top or a drizzle olive oil.