No Cream Vegetarian Carbonara Recipe

Name: No Cream Vegetarian Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 112 g dry fettuccine pasta; 1 egg, lightly beaten; 3 tablespoons light ricotta cheese; 1 teaspoon vegetable stock powder; 1 pinch pepper; 1 teaspoon garlic; 1/2 red onion, diced; 1 cup spinach leaves; 4 slices vegetarian bacon; 1 cup mushroom

Servings: persons

112 g dry fettuccine pasta
1 egg, lightly beaten
3 tablespoons light ricotta cheese
1 teaspoon vegetable stock powder
1 pinch pepper
1 teaspoon garlic
1/2 red onion, diced
1 cup spinach leaves
4 slices vegetarian bacon
1 cup mushroom

1
boil water and cook fettucine. drain and leave aside.
2
add garlic and red onions to another pan. Cook until the onions have sweated through.
3
add bacon and cook until brown, stirring occasionally.
4
add mushrooms and place spinach on top. stir the ingredients until spinach has sweated down and mixed into the other ingredients. Add stock and pepper at the same time.
5
Mix the cheese and egg in together roughly and stir into vegetables.
6
Once mixture turns mushroom colour, add the fettucine and stir through.
7
If you'd like a more cheesy taste, add some light mozzarella and mix through when hot.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 112 g dry fettuccine pasta, 1 egg, lightly beaten, 3 tablespoons light ricotta cheese, 1 teaspoon vegetable stock powder, and more.

Yes, No Cream Vegetarian Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

No Cream Vegetarian Carbonara

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