Wednesday, 30 July 2014

Vegenara! or Vegetarian Carbonara

There is something inherently satisfying and indulgent about a creamy sauce, being vegetarian I miss out on being able to indulge myself in a Carbonara what with the bacon and all. What happens in my own home is very different I can fill my tummy full of cream and egg until I have to be rolled to bed and I don't have to add bacon lardons for flavour. Of course for those die hards amongst you if you fancy chucking a little bacon into this recipe I will not judge.

To make this dish extra indulgent I sat on the sofa ate it out a giant bowl, (hard to see from the photograph but they are huge), and had a Mad Men marathon. Don't fret I cut through the cream with a very healthy red wine. 

This recipe serves four, although as I mentioned before I was greedy and ate half of it!

you will need;

150g mushrooms
150g courgettes
6 shallots
25g butter
4tbsp crème fraîche
2 egg yolks 
1/2 tsp dried oregano
1/2tsp dried parsley 
1/2 tsp minced garlic 
400g dried spaghetti
salt and pepper
dash of olive oil 
method;
  1. Begin by separating your eggs, you can always freeze egg whites for another recipe so that they do not go to waste. Lightly whisk with a fork the egg yolks and crème fraîche together until well combined. Set this bowl aside. 
  2.  Boil a pan of water with a little salt and olive oil in ready for your spaghetti.
  3. Finely slice the shallots and fry in the butter. Meanwhile slice the mushrooms and using a vegetable peeler slice the courgettes into ribbons.
  4. Once the shallots are soft and have begun to turn a pale golden colour add the mushrooms, courgettes, herbs and garlic. Season and fry on a medium heat.
  5. Drain your cooked spaghetti and add to the pan of vegetables. Mix well.
  6. Turn the heat down as low as it will go and pour in the crème fraîche and egg yolk mixture and stir. 
  7. Serve hot.  

1 comment:

  1. I might try coming up with a version entirely free from animal products - just so I could call it a Veganara aha

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