Recipe: Vegetable Linguini Carbonara
Author: 
 
Ingredients
  • 1 Ib. Whole Wheat Spaghetti
  • 1 large organic onions, cut into slivers
  • 3 portobello mushrooms
  • 1 cup carrots, diced
  • 2 cups broccoli florets
  • ½ cup (+/-) extra virgin olive oil
  • ¼ t. red pepper flakes
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 Tbs. minced garlic
  • 2 organic eggs
  • 2 t. tamari
  • ½ cup fresh Italian parsley, chopped
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to directions, 8-10 minutes till firm (al dente).Time it, so that the pasta just comes out of the water, when you are ready to mix it with the eggs and cheese, so the hot pasta will cook the egg
  2. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté mushrooms for a few minutes, then add 1 Tbs. garlic and continue cooking until mushrooms start to get crisp
  3. Add the Tamari and sear mushrooms. Cook mushrooms until all liquid is absorbed. Remove from pan and set aside
  4. Cover bottom of cast iron pan with olive oil, then add onions and cook for 5 minutes
  5. Add carrots and remaining garlic and cook for another 5 minutes
  6. Then add the broccoli and cook for another 5 minutes. Reduce heat, and continue cooking, allowing vegetables to caramelize
  7. Add the red pepper flakes if using. Return mushrooms to pan
  8. In a separate bowl, beat the eggs and mix with the Parmigiano-Reggiano cheese
  9. Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the vegetables
  10. Remove from heat, and add the egg/cheese mixture, tossing well to cook the egg on the hot pasta. Add the parsley and toss again
  11. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.)
  12. Garnish with parsley and serve with more cheese on the side.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-vegetable-linguini-carbonara/