This easy Jamie Oliver veggie carbonara pasta is a quick, creamy, and nutritious dish that’s perfect for busy nights. Made with simple ingredients like ricotta, spinach, and peas, it’s flexible and can be customized with whatever vegetables you have on hand. A delicious, comforting meal everyone will love!
Ingredients Needed
- 400g (14 oz) dried linguine
- 4 large free-range eggs
- 2 tablespoons (about 40g) soft ricotta cheese
- 1 lemon
- 100g (3.5 oz) fresh or frozen peas
- 100g (3.5 oz) baby spinach
How To Make Veggie Carbonara Pasta
- Cook the linguine: Cook the linguine according to the packet instructions.
- Prepare the egg mixture: Crack the eggs into a small bowl and beat with a fork. Season with black pepper, then stir in the ricotta cheese and finely grate most of the lemon zest.
- Add the peas: When the pasta has 3 minutes left to cook, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return them to the pan.
- Combine and cook: Stir in the egg mixture and spinach with a wooden spoon. The residual heat from the pasta will gently cook the eggs. Add a little pasta water if you need to loosen the sauce.
- Serve: Share between bowls and serve with a fresh green salad.
Recipe Tips
- Use room temperature eggs: Let the eggs sit out for a few minutes before using them. This helps them blend better with the ricotta and creates a creamier sauce.
- Don’t overcook the spinach: Stir the spinach in at the end so it wilts gently with the heat from the pasta, keeping it bright and fresh.
- Save pasta water: Always reserve a bit of pasta water before draining. It helps loosen the sauce and makes it silky smooth.
- Grate the lemon zest finely: Finely grating the lemon zest ensures it blends well into the sauce and gives the dish a fresh, zingy flavor.
How To Store Leftovers?
Let the leftover veggie carbonara pasta cool to room temperature first. Then, transfer it to an airtight container and refrigerate. It will stay fresh in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (based on 4/6 servings)
- Calories: 461
- Total Fat: 9.4g
- Saturated Fat: 2.5g
- Total Carbohydrate: 77.5g
- Dietary Fiber: 4.6g
- Sugars: 4.4g
- Protein: 22.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Spinach Pici Pasta
- Jamie Oliver Squash And Ricotta Ravioli Pasta
- Jamie Oliver Courgette Tagliatelle Pasta
- Jamie Oliver Mushroom And Cauliflower Pasta
Jamie Oliver Veggie Carbonara Pasta
Description
This easy Jamie Oliver veggie carbonara pasta is a quick, creamy, and nutritious dish that’s perfect for busy nights. Made with simple ingredients like ricotta, spinach, and peas, it’s flexible and can be customized with whatever vegetables you have on hand. A delicious, comforting meal everyone will love!
Ingredients
Instructions
- Cook the linguine: Cook the linguine according to the packet instructions.
- Prepare the egg mixture: Crack the eggs into a small bowl and beat with a fork. Season with black pepper, then stir in the ricotta cheese and finely grate most of the lemon zest.
- Add the peas: When the pasta has 3 minutes left to cook, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return them to the pan.
- Combine and cook: Stir in the egg mixture and spinach with a wooden spoon. The residual heat from the pasta will gently cook the eggs. Add a little pasta water if you need to loosen the sauce.
- Serve: Share between bowls and serve with a fresh green salad.
Notes
- Use room temperature eggs: Let the eggs sit out for a few minutes before using them. This helps them blend better with the ricotta and creates a creamier sauce.
- Don’t overcook the spinach: Stir the spinach in at the end so it wilts gently with the heat from the pasta, keeping it bright and fresh.
- Save pasta water: Always reserve a bit of pasta water before draining. It helps loosen the sauce and makes it silky smooth.
- Grate the lemon zest finely: Finely grating the lemon zest ensures it blends well into the sauce and gives the dish a fresh, zingy flavor.