Home
Contact Us
Catalogues
Recipes
Competitions
IGA Tasmania's Big Giveaway Winners
Community
Relay For Life
Tasmanian Disability Festival – Gold Sponsor 2021
Special Olympics
Northern Tasmania Junior Football Association (NTJFA)
Tasmanian DanceSport Championship
Sponsorship Guidelines
NWFL Juniors
More from IGA
Low Prices Everyday
Price Match
Businesses for Sale
IGA Xpress Bridport (Kelty's)
IGA Xpress Nubeena Village
IGA X-press Ouse
IGA Everyday Exeter
Beauty Point Grocer
IGA Magazine
Community Co
Store Locator
Shop Online
Home
Catalogues
Recipes
Competitions
IGA Tasmania's Big Giveaway Winners
Community
Relay For Life
Tasmanian Disability Festival – Gold Sponsor 2021
Special Olympics
Northern Tasmania Junior Football Association (NTJFA)
Tasmanian DanceSport Championship
Sponsorship Guidelines
NWFL Juniors
More from IGA
Low Prices Everyday
Price Match
Businesses for Sale
IGA Xpress Bridport (Kelty's)
IGA Xpress Nubeena Village
IGA X-press Ouse
IGA Everyday Exeter
Beauty Point Grocer
IGA Magazine
Community Co
Store Locator
Shop Online
Contact Us
Welcome
Terms & Conditions
Vegetable Carbonara
A healthy alternative to an Italian classic!
normal
20 mins
15 mins
4
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)
Print Recipe
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.
You might also like
Satay Pork Skewers
easy
1 hour
5 mins
4
Chicken Caesar Salad with Gluten Free Croutons
easy
10
20
4
Chicken Carnival Cones
easy
10 mins
15 mins
8