Vegetarian Carbonara Pasta with Yogurt, Asparagus, and Peas
This vegetarian carbonara pasta uses yogurt to give the sauce creaminess without mounds of cheese. Instead of ham, the pasta is loaded with spring vegetables. You can substitute anything that’s fresh from the Farmer’s market, but I love that asparagus and peas since they only take a minute of blanching to be al dente.
Servings 4
Ingredients
- 8 ounces quinoa fusilli
- Sea salt
- 1 bunch asparagus thinly sliced on a diagonal
- 1/2 cup sweet peas frozen is fine
- 2/3 cup Greek yogurt
- 2 large eggs
- 1/4 teaspoon red chili flakes
- 2 tablespoon finely chopped mint leaves for garnish
- 2 tablespoons finely grated parmesan for garnish (optional)
Instructions
- Bring a large pot of heavily salted water to boil. Cook the pasta according to package directions until al dente. During the cooking process, place the asparagus and peas in a metal fine mesh strainer. Submerge the veggies in the boiling pasta water for about 30 seconds, or until the asparagus is tender but still bright and crunchy. Remove the colander and rinse the veggies under cold water to stop the cooking. Season generously with sea salt and set aside.
- Meanwhile, in a small mixing bowl, beat together the yogurt, egg, 3/4 teaspoon salt, and red chili flakes until smooth.
- Drain the pasta and immediately add it to the yogurt sauce. Toss to combine – the pasta will cook the egg and create a creamy sauce. Top with the mint and parmesan, if using. Serve immediately.