Vegetarian pasta carbonara

Try this vegetarian version of a classic favourite.
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Vegetarian pasta carbonara with peas and mushrooms in a bowl
V Vegetarian SF Soy free NF Nut free Main meal

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

  1. Cook pasta in a large saucepan according to packet instructions. Add peas 2 minutes before pasta is cooked.
  2. While pasta is cooking, heat oil and sauté crushed garlic.
  3. Add mushrooms and cook on medium heat until soft.
  4. Beat eggs and milk in a bowl.
  5. Add grated parmesan cheese.
  6. Drain cooked pasta and peas. Return to saucepan over heat.
  7. Add mushrooms and stir to combine.
  8. Add egg and cheese mixture and stir until egg mixture has thickened.
  9. Serve with salad (e.g. carrot and raisin sunshine salad or a green salad) to boost vegetable intake and to introduce colour to the meal.

Each serve provides

Benefit Serving size
Meat/alternatives (eggs 1 children’s serve
Vegetables 1 children’s serve
Grains (pasta) 1½ children’s serve
Milk/alternatives (cheese) 1 children’s serve
A good source of vitamin C -
A source of iron (egg) -

Allergy modifications

  • For a milk protein free option, substitute the milk with an equal measure of calcium fortified soy or rice drink and omit the cheese
  • For a gluten/wheat free option, substitute pasta with gluten free pasta (check gluten free products for soy, if necessary).

Recipe tip

  • Other vegetables which are rich in vitamin C can be added to this recipe to boost iron absorption.
  • You can try capsicum, cauliflower, zucchini, green beans or spinach leaves.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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