au.blackmilkmag.com
New recipes

Veggie carbonara

Veggie carbonara


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Veggie carbonara

With fresh peas, spinach & lemon

With fresh peas, spinach & lemon

Serves 4 adults or 6 children

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 461 23%

  • Fat 9.4g 13%

  • Saturates 2.5g 13%

  • Sugars 4.4g 5%

  • Salt 0.3g 5%

  • Protein 22.2g 44%

  • Carbs 77.5g 30%

  • Fibre 4.6g -

Of an adult's reference intake

Ingredients

  • 400 g dried linguine
  • 4 large free-range eggs
  • 2 tablespoons soft ricotta cheese
  • 1 lemon
  • 100 g fresh or frozen peas
  • 100 g baby spinach

Recipe From

Jamie Magazine

Method

  1. Cook the linguine according to the packet instructions.
  2. Meanwhile, carefully crack the eggs into a small bowl and beat them with
    a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
  3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
  4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
  5. Share between bowls and serve with a green salad.


Watch the video: The Best Vegan Carbonara - 15 mins


Comments:

  1. Osred

    I know what to do, write to personal

  2. Marcelino

    You are making a mistake. Email me at PM, we will talk.

  3. Hartun

    Weak consolation!

  4. Moogunris

    I confirm. I subscribe to all of the above. Let's discuss this issue.

  5. Perdix

    Yes, really. All above told the truth. Let's discuss this question.

  6. Nenris

    So what? some kind of nonsense ...



Write a message