Skinny Vegetarian Spaghetti Carbonara inspired by Chef Fabio’s Spaghetti Carbonara
2 ounces corn or other gluten free dry pasta
2 tablespoons minced garlic
1/2 small cooking onion, diced
1 cup sliced white mushrooms
1 cup chopped greens
2 tablespoons red wine vinegar
2 tablespoons olive oil, to coat pan
1 tablespoon earth balance
3 tablespoons light cream
1/4 tablespoons liquid egg whites
1/4 cup vegetable stock
1/4 cup +1 tbsp grated fresh parmesan cheese
1 tablespoon red pepper flakes
To taste: salt, cracked black pepper, onion and garlic powder
fresh lemon for juice
- Bring 4 cups of water to a rolling boil. Add pasta, a pinch of salt and cover. Cook pasta to desired consistency about 10-15 minutes.
- Coat a medium cast iron skillet with olive oil and earth balance over medium heat. Add onions,garlic,mushrooms,and greens. Season well and sauté until onions are translucent and mushrooms are tender, about 15 minutes. Add vinegar and red pepper flakes. Reduce heat to low.
- Drain water from pasta and immediately add hot pasta to skillet tossing pasta with the sautéed veggies. Quickly mix in egg whites, veggie broth, light cream, and 1/4 cup parmesan cheese. Toss until pasta is well coated with cream sauce. Add salt and cracked black pepper to taste.
- Plate pasta and top with 1 tbsp parmesan and fresh squeezed lemon juice. Makes about 3 servings.
P.S Be sure to pick up Chef Fabio’s latest cookbook: Fabio’s Italian Kitchen
Disclosure: I was not compensated in any way for this post. The content and opinions expressed here are 100% my own.