Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.
Can we just talk about how hungry food blogging makes me for a sec? Like I literally whipped up a batch of this Spring Vegetable Spaghetti Carbonara two hours ago. Got it going, snapped a few pics, stuffed my face, and now I’m just trying to get it out to you. Really nothing more annoying than knowing you just ate and now you want to eat again.
WHY DOES EDITING FOOD PICTURES MAKE ME HUNGRY?!?!
And I thought finishing up this post would help. After all, they say distractions prevent head hunger. You know that feeling. The one when the belly is full and the head wants more. Well, it’s not helping, this girl wants more!
Now I’m obviously V happy with how this Spring Vegetable Spaghetti Carbonara. Admittedly, I’m actually a bit of a newbie with the whole Carbonara thing…at least when it comes to the homemade variety. If you know anything about Carbonara, you know Parmesan cheese is a necessity. So of course I had to complicate things. I had to ditch the dairy.
Don’t get me wrong, I love all things cheese. But…acne. I’m off the cheese. So if you can tolerate the dairy, cheese it up. If you’re in full avoidance mode, stick to the recipe. But that’s enough talking for today. Let’s do each other a favor and wrap it up. Hit me up with your tips and tricks for dairy free eating, I’m always up for new suggestions!
Want more recipes like our Spring Vegetable Spaghetti Carbonara? Then subscribe to the SLN weekly for all the deets on our latest and tastiest recipes! Otherwise, be sure to grab some of our other favorite dinner recipes before you go! If you decide to whip up a pan of our Spring Vegetable Spaghetti Carbonara for yourself, be sure to let me know by tagging a photo with #stephanieleenutrition on Instagram.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 2 cups asparagus, cut into 1 inch pieces
- 8 oz chickpea spaghetti pasta or pasta of choice
- 2 large egg yolks
- 2 whole eggs
- 1 tablespoon nutritional yeast
- 1/2 cup vegan parmesan cheese (may substitute for traditional parmesan if tolerated)
- salt and pepper, to taste
- 4 slices bacon, chopped
- 1 small shallot, diced
- 1 small red bell pepper, seeded and diced
- 1/2 cup flat leaf parsley
Ingredients
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- 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.
- 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
- 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.
- Remove from heat and stir in egg mixture. Top with chopped parsley and extra vegan parmesan if desired.
