Vegetable Carbonara
A healthy alternative to an Italian classic!
Ingredients
- 3 tbsp extra virgin olive oil
- 1 cup sliced swiss brown mushrooms
- 4 garlic cloves, grated
- 2 zucchini/yellow squash, thinly sliced
- 1 bunch asparagus, halved and chopped
- 1/2 cup fresh or frozen peas
- 1/2 cup Campbell’s Vegetable Stock
- 2 egg yolks
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated parmesan
- 250g Vetta Pasta (of your choice)
Instructions
- Bring a large pot of water for the pasta to boil over a medium high heat. While waiting, prepare your pasta sauce and veggies.
- Heat the olive oil in a pan over a medium heat.
- Add the mushrooms and garlic, and cook for 2-4 minutes, followed by the zucchini, peas and asparagus. Stir and cook for 2 mins and then add the stock.
- Wait for the stock to heat, then stir through the parsley and season with salt and pepper.
- Season the boiling pasta water with salt and cook your pasta until your liking.
- Drain the pasta and return to the pot. While hot, stir through the egg yolk, followed by your veggie sauce. Mix well and then divide among bowls.
- Sprinkle with parmesan and serve.
