Turn a classic carbonara into a delicious, light vegan recipe with a life of its own.
spaghetti with spring vegetable carbonara
- 400 g Borges spaghetti
- 1 medium courgette
- 3 medium carrots
- 100 g wild asparagus
- 100 g mushrooms
- 1 leek
- 1 small cup of Borges walnut drink
- A dash of Borges extra-virgin olive oil
Step by step
Boil the spaghetti following the indications on the packet.
Warm a little extra-virgin olive oil in a wok or deep frying pan and gently fry the sliced leek until golden brown. Add the sliced carrots and wild asparagus and cook for a few more minutes, before adding the courgette and mushrooms. Fry all the vegetables for a few minutes until they are cooked al dente (better underdone than overdone). Add salt and pepper to taste.
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. Leave to cook for a few minutes to let the walnut drink thicken and to make a creamy sauce.
Serve with some flakes of grated Parmesan on top.