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SideChef
Recipes
Comfort Food
Vegetarian Carbonara

12 INGREDIENTS • 7 STEPS • 40MINS

Vegetarian Carbonara

Recipe
Creamy rich vegetarian carbonara made with leeks, onions, fresh corn, and pasta. The sweetness of the corn really plays well with the savory leeks and salty parmesan.
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Creamy rich vegetarian carbonara made with leeks, onions, fresh corn, and pasta. The sweetness of the corn really plays well with the savory leeks and salty parmesan.
40MINS
Total Time
$1.80
Cost Per Serving
Ingredients
Servings
4
us / metric
Spaghetti
8 oz
Spaghetti
Egg
1
Egg
Half and Half
2 Tbsp
Half and Half
Olive Oil
1 Tbsp
Olive Oil
Corn Kernels
1 cup
Corn Kernels, divided
reserve 1/4 cup for garnish
Leek
1
Leek, thinly sliced
Garlic
3 cloves
Garlic, minced
Dried Thyme
1 tsp
Dried Thyme
Parmesan Cheese
1/3 cup
Parmesan Cheese, grated
Fresh Basil
4 Tbsp
Chopped Fresh Basil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
359
Fat
8.7 g
Protein
13.4 g
Carbs
56.6 g
Add to plan
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Vegetarian Carbonara
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

You could make this recipe vegan by removing the egg and using 1/4 cup of dairy-free milk.

I used Barilla Protein + Spaghetti in this recipe, but feel free to use any other Barilla long cuts like their Collezione Spaghetti or Blue Box Thick Spaghetti.
Cooking InstructionsHide images
step 1
Cook the Spaghetti (8 oz) according to directions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining the pasta.
step 2
Whisk the Egg (1) and Half and Half (2 Tbsp) in a small cup and set aside.
step 3
While the pasta is cooking, add Olive Oil (1 Tbsp) to a large skillet over medium-high heat. Add Corn Kernels (3/4 cup) and cook for 4 to 5 minutes.
step 4
Add Leek (1), Garlic (3 cloves), Dried Thyme (1 tsp), Salt (to taste), and Ground Black Pepper (to taste), sauté for 3 to 4 minutes.
step 5
Add this mixture to a blender along with 3/4 cup of pasta water. Blend until smooth. Slowly stream in the egg mixture and blend until the sauce is smooth.
step 6
Add Parmesan Cheese (1/3 cup), season with salt and pepper, and blend until well combined. Add cooked pasta and sauce to a large bowl and mix until the pasta is well coated.
step 7
Garnish with Corn Kernels (4 Tbsp), Fresh Basil (4 Tbsp), and additional black pepper and parmesan. Enjoy!
step 7 Garnish with Corn Kernels (4 Tbsp), Fresh Basil (4 Tbsp), and additional black pepper and parmesan. Enjoy!
Tags
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Comfort Food
Lunch
Date Night
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Italian
Vegetables
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