5 Vegie Carbonara
Method
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Briefly blanch the cauliflower in boiling water. Drain well.
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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.
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Then add the peas, toss well and briefly cook.
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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.
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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.
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Serve the pasta in individual bowls with more grated parmesan sprinkled on top, if you like.
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nb. Any variety of vegies can be used.
Ingredients
- 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
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