Want a quick meal after a long day of errands? Try this Veggie packed ‘Carbonara’ 🍃
It deviates from the standard by nixing one of its main ingredients: egg yolks, which create its silky texture. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body.
We loaded this dish up with spinach, baby bella mushrooms, peas, some pancetta (remove to easily make it vegetarian) and Parmesan/Romano grated cheese.
Start by cooking plant based pasta (don’t drain you’ll need the water later to make the ‘sauce’. In a separate pan cook down 2 cup onion and 5 garlic cloves in olive oil, then add 1 cup of mushrooms and about 2 tbsp butter. Season with S&P.
When pasta is done add it to the pan. Remember to save the water as add approximately 2 cops of pasta water to pan. Add frozen peas and stir.
Add 3/4 cup Parmesan cheese, 1 package of spinach and let it wilt. Season with S&P to taste. Red pepper flake is optional.
We added diced pancetta and some of the fat to ours. You can keep yours vegetarian by eliminating that step. Plate individually and enjoy 😊 .
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