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Vegetarian Carbonara
Recipe

12 INGREDIENTS • 7 STEPS • 40MINS

Vegetarian Carbonara

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
Olive Oil
1 Tbsp
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
Fresh Basil
4 Tbsp
Chopped Fresh Basil
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
359
Fat
8.7 g
Protein
13.4 g
Carbs
56.6 g
Add to plan
logo
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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Lunch
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Italian
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