Introduction to Vegetable Carbonara
Pasta Carbonara, with its rich and creamy sauce, is a classic Italian favorite. This light summer twist brings a fresh, seasonal touch to the traditional dish.
I prepare it using tender zucchini and delicate leeks, adding sliced mushrooms for a satisfying, meaty texture. The flavors are brightened with fragrant fresh basil while Parmesan cheese adds a savory finish. It’s a quick, easy, vegetarian dish, bursting with summer freshness.
Helpful Hints and Variations
3 teaspoons minced garlic can be used instead of garlic cloves.
Any type of long pasta such as spaghetti can be used.
Countdown to Preparation
Place water for fettucine on to boil.
Assemble all the ingredients.
Cook pasta.
Saute the vegetables and complete the recipe.
Shopping List
To buy:1 package fettuccine, 1 leek,1 container sliced mushrooms, 1 zucchini squash, 1 bunch fresh basil, 1 small carton heavy cream, 1 piece Parmesan cheese and 1 bottle dried oregano
Staples: olive oil, egg, onion, garlic, salt and black peppercorns
Vegetable Carbonara Recipe
Recipe by Linda Gassenheimer
- 3 ounces fettuccine
- 2 teaspoons olive oil
- 3 cups sliced leeks, green and white parts
- 2 cups zucchini squash cut into 1/4-inch pieces
- 1 cup diced onion
- 6 crushed garlic cloves
- 2 teaspoons dried oregano
- 2 cups sliced mushrooms
- 1 egg
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
- 1/2 cup basil leaves
- 2 tablespoons grated Parmesan cheese
Bring a large saucepan 3/4 filled with water to a boil. Stir in the pasta and boil for 10 minutes, taste to make sure the pasta is cooked but firm; add 2 more minutes if necessary. Remove 1/2 cup of cooking water to a bowl and set that aside. Drain the rest of the pasta. Heat the oil in a large skillet and add the leeks and zucchini. Cook for 4 minutes and add onion and garlic. Saute 6 to 7 minutes. Add the oregano and stir to combine with the ingredients. Add the cooked pasta to the skillet. Toss well to combine all ingredients. Stir in the mushrooms. In a small bowl whisk the egg and cream together. Pour into the skillet and toss again. Add some of the reserved pasta cooking water if needed to make a smooth sauce. Add salt and pepper to taste. Divide between two dinner plates and sprinkle basil and parmesan on top.
Yield 2 servings.
Per serving: 520 calories (36 percent from fat), 20.9 g fat (9.4 g saturated, 6.3 g monounsaturated), 131 mg cholesterol, 18.3 g protein, 70.0 g carbohydrates, 7.7 g fiber, 182 mg sodium.
Originally Published: September 2, 2025 at 2:15 PM EDT
©2025 Tribune Content Agency, LLC
Conclusion
Vegetable Carbonara offers a refreshing twist on the classic Italian dish, incorporating the freshness of zucchini, leeks, and basil. This quick and easy recipe is perfect for a summer evening, providing a satisfying and flavorful meal without the need for meat.
FAQs
Q: Can I use other types of pasta for this recipe?
A: Yes, any type of long pasta such as spaghetti can be used.
Q: How do I ensure the pasta is cooked correctly?
A: Boil the pasta for 10 minutes, then taste to ensure it’s cooked but firm. Add 2 more minutes if necessary.
Q: Can I substitute the heavy cream with a lower-fat alternative?
A: Yes, you can experiment with lower-fat alternatives, but keep in mind that the sauce may not be as rich and creamy.
Q: How do I store leftovers?
A: Cool the dish to room temperature, then refrigerate or freeze for later use. Reheat gently, adding some reserved pasta cooking water if the sauce seems too thick.
