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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
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14 oz Borges spaghetti
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1 medium zucchini
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3 medium carrots
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4 oz wild asparagus
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4 oz mushrooms
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1 leek
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1 small cup of Borges walnut drink
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A dash of Borges extra-virgin olive oil
Instructions
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1.
Boil the spaghetti following the indications on the packet.
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2.
Warm a little extra-virgin olive oil in a wok or deep frying pan and gently fry the sliced leek until golden brown.
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3.
Add the sliced carrots and wild asparagus and cook for a few more minutes, before adding the courgette and mushrooms.
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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.
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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.
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6.
Leave to cook for a few minutes to let the walnut drink thicken and to make a creamy sauce.
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7.
Serve with some flakes of grated Parmesan on top.
