I do often find myself looking at vegetables I have in my crisper and trying to think of new things to do with them as I find myself eating the same thing over and over again. This is where Pinterest can come in to play especially when I’m not feeling imaginative; I type in the veggie in question and just look for something that catches my eye. Then it’s a case of turning it veggie which is simple enough and stoma proofing it for *me*; now the key thing is not all recipes can be classed as iron clad stoma proof as we all have different foods we can and can’t eat, so if I have included something you can’t eat do what I do and swap it for something you can! This is how this version of carbonara came about as it is based on this recipe which was based on another recipe! Mine serves a generous portion for one!
- 1/4 small butternut squash
- 1 large shallot
- 1 garlic clove
- 1/2 tsp dried sage although you could use fresh sage like in the original recipe
- some parmesan (veggie) you know I try not to dictate cheese allowances!
- 1/2 veggie stock cube
- drizzle of double cream
- 1/4 tsp nutmeg
- 2 tagliatelle nests
- 1 egg yolk
- black pepper to taste
Firstly chop your squash into small cubes and arrange on a roasting tray and lightly coat in spray oil or olive oil, then place in a preheated 180c oven. For 20 minutes or until tender.
When you are halfway through your cooking time on the squash finely dice your shallot and in a pan gently fry it with a tiny amount of water, then add the sage. Once the shallot has softened add your garlic – I like to put it through a garlic press personally. Cook for another minute or so then when the squash is ready add it to the pan along with the nutmeg and the stock cube dissolved in 100 ml of boiling water.
Allow to simmer whilst cooking the tagliatelle to your preference (I don’t like al dente unless it is fresh pasta) when the pasta is nearly done pour in a good drizzle of double cream and 3/4 of your parmesan to add richness to the carbonara. Next is the part that I usually despise! Top tip is when placing your sauce into a blender (easier than hand blending trust me) only fill it halfway! Blend till smooth and add your seasonings to taste.
Drain your pasta – reserving some pasta water if your sauce is thicker than you would normally prefer to thin it out slightly. Now add the pasta to the sauce along with the egg yolk to create a silkiness to the sauce. Serve with the extra cheese and voila! Although this is a vegetarian recipe I know some people struggle with the idea of completely no meat this would be quite nice topped with crispy bacon or chorizo.
If you enjoyed this carbonara and are hankering for more squash recipes then have a look at this one!