GREEN VEGGIE PASTA RECIPES

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VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES



Vegetarian carbonara recipe | Jamie Oliver pasta recipes image

You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!

Total Time 30 minutes

Yield 4 adults or 6 children

Number Of Ingredients 6

400 g dried linguine
4 large free-range eggs
2 tablespoons soft ricotta cheese
1 lemon
100 g fresh or frozen peas
100 g baby spinach

Steps:

    1. Cook the linguine according to the packet instructions.
    2. Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
    3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
    4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
    5. Share between bowls and serve with a green salad.

Nutrition Facts : Calories 461 calories, FatContent 9.4 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 77.5 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.3 g salt, FiberContent 4.6 g fibre

VEGETARIAN PASTA RECIPES - BBC GOOD FOOD



Vegetarian pasta recipes - BBC Good Food image

From creamy cacio e pepe and lentil bolognese to veggie lasagne, our plant-based pasta dishes are sure to satisfy vegetarians and meat-eaters alike.

Provided by Good Food team

Number Of Ingredients 1

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VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 461 calories per serving
    1. Cook the linguine according to the packet instructions.
    2. Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
    3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
    4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
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