Turn a classic carbonara into a delicious, light vegan recipe with a life of its own.
Recipes
spaghetti with spring vegetable carbonara
Ingredients
- 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
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Step 1
Boil the spaghetti following the indications on the packet.
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Step 2
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.
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Step 3
Fry all the vegetables for a few minutes until they are cooked al dente (better underdone than overdone). Add salt and pepper to taste.
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Step 4
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.
