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5 Vegie Carbonara


  • Briefly blanch the cauliflower in boiling water. Drain well. 
  • Heat a little oil in a large heavy-bottomed pan and gently cook the garlic, carrot, capsicum, leek, cauliflower, stock and seasonings until tender, stirring now and again. 
  • Then add the peas, toss well and briefly cook. 
  • At the same time, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well, toss with the vegies and transfer to a large bowl. 
  • Beat the sour cream and eggs with 3 tbsp grated parmesan and seasonings until well combined. Then toss with the pasta, vegies, basil, a little salt and a decent amount of ground pepper. 
  • Serve the pasta in individual bowls with more grated parmesan sprinkled on top, if you like. 
  • nb.  Any variety of vegies can be used.


  • ¼ cauliflower, cut into florets
  • olive oil
  • 2-3 garlic cloves, crushed
  • 1 medium carrot, diced
  • 1 red capsicum, cored, seeded & diced
  • 1 leek, halved & sliced
  • ¼ cup vegetable stock
  • sea salt & freshly ground pepper
  • 1 cup frozen peas, thawed
  • 400 gm spaghetti or fettuccine
  • 2 heaped tbsp sour cream
  • 3 eggs
  • 5 tbsp freshly grated parmesan
  • 10-12 fresh basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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