Spring Vegetable Spaghetti Carbonara
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
  • 2cups asparagus, cut into 1 inch pieces
  • 8oz chickpea spaghetti pastaor pasta of choice
  • 2large egg yolks
  • 2whole eggs
  • 1 tablespoon nutritional yeast
  • 1/2cup vegan parmesan cheese(may substitute for traditional parmesan if tolerated)
  • salt and pepper, to taste
  • 4slices bacon, chopped
  • 1small shallot, diced
  • 1small red bell pepper, seeded and diced
  • 1/2cup flat leaf parsley
Instructions
  1. In a medium size pot, bring water to a boil. Cook asparagus in boiling water for 3-4 minutes. Drain and transfer to a bowl of ice water; drain and set aside. Cook pasta according to package directions. Reserve 1/4 cup of pasta water and set aside. Drain pasta from remaining water. Combine pasta and vegetables.
  2. In a mixing bowl, whisk together the eggs, yolks and nutritional yeast and vegan Parmesan. Season with a pinch of salt and black pepper to taste. Slowly whisk in hot pasta water. Set aside
  3. Heat a large skillet over medium heat. Add in bacon and shallot, stirring occasionally. When bacon starts to crisp, add in diced bell pepper, cooking for an additional 3-4 minutes. Stir in pasta and asparagus, cooking 1 additional minute to warm through.
  4. Remove from heat and stir in egg mixture. Top with chopped parsley and extra vegan parmesan if desired.
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