Summer veg carbonara
For those evenings when only a pasta dish will do, try this hearty and comforting dish. A vegetarian take on carbonara, the recipe swaps pancetta for pan-fried asparagus and peas to boost its nutritional profile. We’ve also used vegetarian hard cheese, instead of parmesan. And the secret and surprising ingredient? A splash of oat milk to bring it all together.
Serves 2
2 free range eggs yolks
Handful grated vegetarian parmesan-style cheese
50ml Rude Health Oat Drink
200g uncooked spaghetti
1 tbsp olive oil
Asparagus spears
1 clove garlic, chopped
Handful of frozen peas
A couple of sprigs of thyme, picked
1 Put a large pan of salted water on to boil. Meanwhile, in a bowl, mix the egg yolk, most of the cheese and the Oat Drink together with a fork. Season with salt and pepper.
2 When the water reaches boiling-point, add the spaghetti and cook according to packet instructions.
3 Heat a large deep sided frying pan with a dash of oil. Add the asparagus spears to the pan and fry until slightly brown. Stir through the garlic at the last minute so it doesn’t burn.
4 Halfway through the pasta cooking time, add the frozen peas to the boiling water. When cooked, drain the pasta and peas, reserving a mugful of starchy cooking water.
5 While still hot, add the pasta and peas to the pan with the veggies and the egg yolk mix. Give everything a good stir, adding lots of black pepper and a splash of the reserved cooking liquid at a time until the pasta is glossy and it reaches the desired consistency. Serve immediately sprinkled with thyme and the remaining cheese.
For more recipes using Rude Health products, visit rudehealth.com.
