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Spaghetti with vegetable carbonara

Spaghetti with vegetable carbonara

Spaghetti with vegetable carbonara

4 SERVES

SERVING SUGGESTION

  • * Turn a classic carbonara into a delicious, light vegan dish with a life of its own.

Ingredients

  • 14 oz Borges spaghetti
  • 1 medium zucchini
  • 3 medium carrots
  • 4 oz wild asparagus
  • 4 oz mushrooms
  • 1 leek
  • 1 small cup of Borges walnut drink
  • A dash of Borges extra-virgin olive oil

Instructions

  • 1.
    Boil the spaghetti following the indications on the packet.
  • 2.
    Warm a little extra-virgin olive oil in a wok or deep frying pan and gently fry the sliced leek until golden brown.
  • 3.
    Add the sliced carrots and wild asparagus and cook for a few more minutes, before adding the courgette and mushrooms.
  • 4.
    Fry all the vegetables for a few minutes until they are cooked al dente (better underdone than overdone). Add salt and pepper to taste.
  • 5.
    When the vegetables are done, strain the spaghetti and add to the wok or frying pan, stir for a couple of minutes and then add the walnut drink.
  • 6.
    Leave to cook for a few minutes to let the walnut drink thicken and to make a creamy sauce.
  • 7.
    Serve with some flakes of grated Parmesan on top.

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