No Cream Vegetarian Carbonara
Indulge in the rich, creamy flavors of Italian comfort food with this No Cream Vegetarian Carbonara—a lighter, plant-based twist on the classic recipe that skips the heavy cream without sacrificing indulgence. Featuring al dente spaghetti coated in a silky sauce made from eggs, egg yolks, and finely grated Parmesan cheese, this dish is further elevated by the addition of caramelized zucchini, earthy mushrooms, and sweet peas. The savory garlic-infused olive oil brings it all together, creating a harmonious blend of textures and flavors. Perfect for busy weeknights, this quick and easy recipe comes together in just 35 minutes and is ideal for serving four. Garnish with a sprinkle of fresh parsley and enjoy a satisfying vegetarian pasta dish that’s packed with wholesome ingredients. Keywords: vegetarian carbonara, no cream pasta, zucchini carbonara, easy vegetarian dinner, quick Italian recipes.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 large eggs
- 2 large egg yolks
- 100 grams Parmesan cheese, finely grated
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 100 grams peas, fresh or frozen
- 150 grams mushrooms, thinly sliced
- 1 to taste salt
- 1 to taste black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional)
- 120 milliliters pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 120 ml of pasta water before draining.
In a medium bowl, whisk together the eggs, egg yolks, and grated Parmesan cheese. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the diced zucchini, peas, and sliced mushrooms to the skillet. Sauté for about 5-7 minutes, until the vegetables are tender and slightly caramelized. Season with a pinch of salt and freshly ground black pepper.
Reduce the heat to low. Add the drained spaghetti to the skillet with the vegetables, tossing to combine.
Remove the skillet from the heat. Quickly pour the egg and Parmesan mixture over the spaghetti, tossing continuously to create a creamy sauce. Add a splash of the reserved pasta water as needed to achieve your desired consistency.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 14.7 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1334 mg | 103% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
