Some evenings, I just want to eat something that tastes like a hug. This was one of those nights — cold outside, too many tabs open in my brain, and not a shred of motivation to cook anything elaborate. But I remembered this simple veggie carbonara I threw together a while back, and suddenly things didn’t feel quite so overwhelming.
It’s silky, rich, but also fresh — thanks to lemon and spinach and the peas that pop with every bite. It’s the kind of dish that quietly makes your night better without demanding much in return. And the best part? It feels like proper food, not just another sad pasta panic meal.
Honestly, I nearly forgot to write this down because I was halfway through the bowl. My fork kept winning the argument. So here we are, mid-bite and all.
Why You’ll Love It
- Creamy and indulgent but still veggie and bright
- No cream or butter — eggs and ricotta do all the heavy lifting
- Ready in 20 minutes, start to finish
- Great way to sneak in greens without feeling like you’re “being good”
- Lovely leftover — especially cold, actually
- Basically one pan and one pot — minimal mess
Ingredients
- 400g dried linguine
- 4 large free-range eggs
- 2 tbsp soft ricotta cheese
- Zest of 1 lemon
- 100g peas (fresh or frozen — both totally fine)
- 100g baby spinach
- Black pepper, to taste
How to Make It
Start with the pasta:
Boil linguine in salted water till al dente. Don’t forget to stir now and then — it will try to clump.
Prep the creamy bit:
Crack eggs into a bowl and beat with a fork. Add ricotta, lemon zest, and a good twist of black pepper. Give it all a mix.
Toss the peas in:
With about 3 minutes left on the pasta, chuck in the peas so they cook together.
Save that starchy water:
Before draining, scoop out half a mug of pasta water — it’s gold. Then drain and return pasta to the warm pot.
Bring it all together:
Off the heat, stir in the egg-ricotta mix and spinach. The residual heat will gently cook the eggs and wilt the greens. Stir well and splash in pasta water if it gets too thick.
Serve it soft and lovely:
Spoon into bowls, maybe with a little extra lemon zest or cracked pepper on top. A side salad never hurts.
Common Mistakes and How to Dodge Them
Did my eggs scramble?!
You added the egg mix on high heat. Take the pan off the heat before mixing. It should be creamy, not breakfast.
Too dry?
You probably forgot to save pasta water. It happens. Next time, make it a habit before draining.
Spinach didn’t wilt?
You might’ve let things cool too much. Pop the pot back on low heat briefly while stirring.
Lacking flavor?
More zest, more pepper, maybe a pinch of salt — simple tweaks make the difference.
Storage and Reheating
Fridge: Lasts about 2 days, max. Store in a sealed container.
Microwave: Cover and reheat gently — add a splash of water first.
Stovetop: Reheat on low with a tiny bit of olive oil or water.
Freezer: Eh… not ideal. The texture won’t love you for it.
Frequently Asked Questions
Can I use a different pasta shape?
Of course. Spaghetti, fettuccine — even penne. It’s flexible.
What if I hate ricotta?
Use mascarpone or a spoonful of cream cheese instead. It’s your dinner.
Do I have to add peas?
Nope. But they’re pretty cute and make it feel springy.
Can I add cheese on top?
Absolutely. Grated Parmesan or even pecorino would be lush.
Nutrition Facts (Per Serving):
- Calories: 420
- Fat: 14g
- Carbs: 54g
- Protein: 18g
- Sodium: 180mg
- Sugar: 3g
Jamie Oliver Veggie Carbonara Pasta
Description
A creamy, bright twist on classic carbonara — fresh lemon, ricotta, and spinach make it light but still indulgent.
Ingredients
Instructions
- Boil pasta in salted water.
- Whisk eggs, ricotta, lemon zest, and pepper.
- Add peas to pasta with 3 mins left.
- Save pasta water, then drain.
- Stir in egg mix and spinach off heat.
- Loosen with pasta water as needed.
- Serve warm with extra pepper.
Notes
- Add egg mixture off heat to avoid scrambling.
- Always save pasta water before draining.
- If using frozen peas, no need to thaw — just toss in.
- Mascarpone works if you’re out of ricotta.