Vegetarian Pasta Carbonara with Peas



5 min


4 Adult Sized Servings

* PLUS Cooking time: 10 minutes
Vegetarian Pasta Carbonara with Peas

Recipe by Eshun Mott, Photo by Maya Visnyei

Looking for a quick and easy meat-free meal? This vegetarian pasta carbonara is the answer.


  • 1 lb. spaghetti
  • 2 cup green peas , (fresh or frozen)
  • 4 large eggs
  • 1/2 cup finely grated Parmesan
  • 2/3 cup finely grated smoked white cheddar
  • 1/4-1/2 tsp black pepper
  • 1/4 tsp salt


    • Bring a large pot of water to a boil. Add pasta and cook for 8 min or until al dente. Drain, reserving about ½ cup
      pasta cooking water.
    • Bring a small pot of water to a boil. Add peas and cook for 2 min or until tender and bright green. Drain.
    • Beat eggs in a large serving bowl. Stir in grated cheese and black pepper.
    • Add ¼ cup of reserved pasta cooking water in a slow steady stream (while stirring). Add hot pasta and use tongs to toss together until noodles are coated in sauce, adding a little extra pasta water to loosen if desired.
    • Stir in peas, then season with salt and pepper to taste.

Nutrition (per serving)

  • Calories
  • 682,
  • Protein
  • 33 g,
  • Carbohydrates
  • 97 g,
  • Fat
  • 17 g,
  • Fibre
  • 8 g,
  • Sodium
  • 519 mg.