Name: Vegetarian Spaghetti Carbonara with Seasonal Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 80 g Spaghetti; 7.5 ml Olive oil; 15 g Chickpea flour; 1.5 clove Garlic; 15 g Shallots; 0.5 g Black salt; 2.5 g White miso paste; 120 ml Dairy-free cream; 50 g Seasonal vegetables (e.g., asparagus, peas)

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegetarian Spaghetti Carbonara with Seasonal Vegetables

Vegetarian Spaghetti Carbonara with Seasonal Vegetables

A gourmet twist on the classic carbonara, featuring seasonal vegetables and a creamy chickpea sauce.

Source

Ingredients:

80
g
Spaghetti
7.5
ml
Olive oil
15
g
Chickpea flour
1.5
clove
Garlic
15
g
Shallots
0.5
g
Black salt
2.5
g
White miso paste
120
ml
Dairy-free cream
50
g
Seasonal vegetables (e.g., asparagus, peas)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Instructions:

Cook spaghetti in salted boiling water until al dente, following package instructions. Drain and set aside.
In a non-stick pan, heat olive oil over medium heat. Add finely sliced shallots and sauté for 2-3 minutes until tender.
Add minced garlic and cook for another minute until fragrant.
Stir in chickpea flour, white miso paste, and black salt, mixing well to combine.
Gradually add dairy-free cream, stirring continuously until the sauce thickens. If too thick, add a splash of pasta water.
In a separate pan, sauté seasonal vegetables in a little olive oil until tender.
Combine the cooked spaghetti with the carbonara sauce and seasonal vegetables, tossing to coat evenly.
Serve immediately, garnished with fresh parsley.

Nutrition	Per Serving 295 g	Per 100g
Energy	402.5 kcal	136 kcal
Protein	15.8 g	5.4 g
Fibre	4.8 g	1.6 g
Salt	g	NaN g
Sugar	2.8 g	0.9 g
Carbohydrates	46.3 g	15.7 g
Fat	21.4 g	7.3 g

Environmental	Per Serving 295 g	Per 100g
CO2	0.7 kg	0.2 kg
Water	2.3 l	0.8 l

80
g
Spaghetti
7.5
ml
Olive oil
15
g
Chickpea flour
1.5
clove
Garlic
15
g
Shallots
0.5
g
Black salt
2.5
g
White miso paste
120
ml
Dairy-free cream
50
g
Seasonal vegetables (e.g., asparagus, peas)

Cook spaghetti in salted boiling water until al dente, following package instructions. Drain and set aside.

In a non-stick pan, heat olive oil over medium heat. Add finely sliced shallots and sauté for 2-3 minutes until tender.

Add minced garlic and cook for another minute until fragrant.

Stir in chickpea flour, white miso paste, and black salt, mixing well to combine.

Gradually add dairy-free cream, stirring continuously until the sauce thickens. If too thick, add a splash of pasta water.

In a separate pan, sauté seasonal vegetables in a little olive oil until tender.

Combine the cooked spaghetti with the carbonara sauce and seasonal vegetables, tossing to coat evenly.

Serve immediately, garnished with fresh parsley.