Description
Creamy secret veg carbonara made with silky egg and parmesan sauce blended with hidden cauliflower and zucchini for a comforting pasta dish with a nutritious twist.
Ingredients
Scale
- 12 ounces spaghetti
- 1 cup cauliflower florets
- 1 small zucchini, chopped
- 2 large eggs
- 1 cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
- Steam cauliflower and zucchini until very tender, about 8 to 10 minutes.
- Blend the cooked vegetables until completely smooth and creamy.
- In a mixing bowl, whisk together eggs and grated parmesan until well combined.
- In a large pan, heat olive oil over medium heat and sauté minced garlic briefly until fragrant.
- Add the hot drained spaghetti and vegetable puree to the pan, tossing to combine.
- Remove the pan from heat and quickly stir in the egg and cheese mixture, tossing continuously to create a silky sauce.
- Add reserved pasta water gradually as needed to loosen the sauce until glossy and smooth.
- Season generously with black pepper and adjust salt if needed.
- Serve immediately while warm and creamy.
Notes
- Remove the pan from direct heat before adding the egg mixture to prevent scrambling.
- Add pasta water slowly to control sauce consistency.
- Blend vegetables thoroughly for a smooth texture.
- Best enjoyed fresh but can be refrigerated for up to two days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: secret veg carbonara, hidden vegetable pasta, creamy vegetarian carbonara, healthy comfort pasta