VEGETARIAN 'CARBONARA' WITH SPINACH
This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don't be shy with the black pepper: It adds a necessary dose of spice and heat.
Provided by Kay Chun
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
- Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
- Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 14 grams, Carbohydrate 95 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 6 grams, TransFat 0 grams
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Saju Saymon
[email protected]I'm not sure what went wrong, but my sauce turned out really watery. I think I may have added too much milk.
Robeul Islam
[email protected]This is a great recipe for a crowd. I've made it for potlucks and parties and it's always a hit.
Tembisile Hlongwane
[email protected]I would recommend this recipe to anyone looking for a delicious and easy vegetarian meal.
Miriam Mreku
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and satisfying vegetarian carbonara.
Godfrey James
[email protected]I'm not a big fan of spinach, but I loved this dish. The sauce was so creamy and flavorful, and the spinach was cooked perfectly.
Shah
[email protected]I made this recipe for my vegetarian friends and they loved it! They said it was the best vegetarian carbonara they'd ever had.
Zaccary Weinberger
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get your veggies in and it's still very satisfying.
Kajol hlli
[email protected]This recipe is a lifesaver! I'm always looking for quick and easy vegetarian meals, and this one fits the bill perfectly. It's also really delicious.
Md Rabbie
[email protected]I love this recipe! It's so creamy and flavorful. I've made it several times and it's always a hit with my family and friends.
Suman Khatri
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables. I like to add some chopped kale or Swiss chard to the spinach for a nutritional boost.
Allison Francis
[email protected]I was disappointed with this recipe. The sauce was too thin and the spinach was overcooked. I would not recommend this recipe.
Zack English
[email protected]This recipe is a great base for a vegetarian carbonara. I like to add some chopped sun-dried tomatoes and artichoke hearts to give it a more Mediterranean flavor.
A SB
[email protected]I'm allergic to mushrooms, so I substituted zucchini in this recipe. It turned out great! The zucchini added a nice crunch and the dish was still very flavorful.
schplorf
[email protected]This recipe was a bit too bland for my taste. I would recommend adding more garlic and Parmesan cheese to give it more flavor.
Youness El rhoul
[email protected]I'm not a huge fan of spinach, but I really enjoyed this dish. The sauce was creamy and flavorful, and the spinach was cooked perfectly. I'll definitely be making this again!
Kevin Griffin
[email protected]This recipe is a great way to get your veggies in! The spinach and mushrooms add a lot of flavor and texture to the dish. I also love that it's a one-pot meal, which makes cleanup a breeze.
Anees Lashari
[email protected]Simply delicious! I followed the recipe exactly and it turned out perfectly. The spinach added a wonderful flavor and the lemon zest brightened up the dish. My family loved it and my husband even went back for seconds!