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spaghetti with spring vegetable carbonara

20 min


4 persons




0 / 5 (0 votes)


Spaguetti con carbonara vegetal con aceite de oliva virgen extra Borges

Turn a classic carbonara into a delicious, light vegan recipe with a life of its own.


  • 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

  1. Step 1

    Boil the spaghetti following the indications on the packet.

  2. 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.

  3. 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.

  4. 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.

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