healthy carbonara

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

Brussels Sprouts Carbonara

eggs

parmesan cheese

basil (chopped)

tsp crushed red pepper flakes (optional)

oz Delallo fusilli

oz pancetta

garlic

shallots

brussels sprouts (shredded)

kosher salt

black pepper (to taste)

Whisk eggs, 1/2 cup of the cheese, basil and crushed red pepper if using; set aside.

Bring a large pot of salted water to a boil for the pasta.

In a large deep nonstick skillet, saute pancetta and shallots about 3 minutes, add the garlic and saute another minute.

Add the shredded brussels sprouts, and black pepper and saute another 8 -10 minutes, until slightly caramelized. Remove from heat.

Meanwhile cook pasta al dente according to package directions.

Reserve 1 cup of the pasta water just before draining, then drain and add to the skillet and mix well with brussels sprouts.

Slowly, a tablespoon at a time, add 1/4 cup of the water to the egg mixture and mix well, slowly add to pasta stirring well, add additional reserved pasta water 1/4 cup at a time as needed, stirring and finish with the remaining 1/4 cup cheese. Serve right away.

This Brussels Sprouts Carbonara recipe combines a few of my favorite things– caramelized shredded Brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.


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Brussels Sprouts Carbonara Recipe

Mushrooms with smoky paprika replace of bacon in this plant-based take on an Italian classic, forming part of the vegan Healthy Diet Plan

Vegan carbonara

wholewheat spaghetti

unsalted cashew nuts

tsp bouillon powder

tsp English mustard powder

olive oil

baby chestnut mushrooms, halved and thinly sliced

garlic cloves, 2 finely grated

tsp smoked paprika

courgettes (about 320 grams), peeled then grated

yeast flakes, optional

spinach, half

Boil the spaghetti for 10 mins or following pack instructions until al dente, reserving a little of the water. Put the cashews, bouillon and mustard in a bowl, then pour over 350ml boiling water.

Heat the oil in a large non-stick pan. Add the mushrooms and grated garlic, and stir-fry over a high heat until the mushrooms are cooked and starting to crisp up. Take off the heat, stir in the paprika, then tip onto a plate and set aside.

Add the grated courgette to the pan and cook, stirring every now and then until softened. Meanwhile, whizz the soaked cashews, whole garlic clove and nutritional yeast flakes, if using, with a hand blender until completely smooth. Tip the mixture into the pan with the courgettes and briefly stir over the heat.

Add the spaghetti and toss in the cashew and courgette mixture until well coated, then toss through the smoky mushrooms. If following the Healthy Diet Plan, serve half with half the spinach on the side, and chill the rest for another day. Will keep for three days. Reheat in a covered pan with a dash of water, and cook the remaining spinach to serve on the side.

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Brussels Sprouts Carbonara

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Top 2 healthy carbonara recipes from across the web

The most viewed healthy carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brussels Sprouts Carbonara

Vegan carbonara

The most viewed healthy carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine