Description
Creamy rich vegetarian carbonara made with leeks, onions, and Barilla Protein+ pasta.
Ingredients
Units
Scale
- 8 oz Barilla Protein + Spaghetti (or other Barilla long cuts like their Collezione Spaghetti or Blue Box Thick Spaghetti)
- 1 egg
- 2 tbsp half and half
- 1 tbsp olive oil
- 1 cup (172 g) fresh corn kernels
- 1 (197 g) leek, thinly sliced
- 3 garlic cloves, minced
- 1 tsp thyme
- 1 oz parmesan cheese, grated
- 4 tbsp fresh basil, chopped
Instructions
- Cook the pasta according to directions in a large pot of salted boiling water. Reserve 1 cup of pasta water before draining the pasta.
- Whisk the egg and half and half in a small cup and set aside.
- While the pasta is cooking, add olive oil to a large skillet over medium-high heat. Add corn and cook for 4 to 5 minutes. Remove ¼ cup of corn for garnish. Add leeks, garlic, thyme, salt and pepper and sauté for 3 to 4 minutes. Add this mixture to a blender along with ¾ cup of the pasta water. Blend until smooth. Slowly stream in the egg mixture and blend until the sauce is smooth. Add parmesan cheese and season with salt and pepper and blend until well combined.
- Add cooked pasta and sauce to a large bowl and mix until the pasta is well coated. Garnish with corn, chopped basil and additional black pepper and parmesan.
Notes
You could make this recipe vegan by removing the egg and using a ¼ cup of dairy-free milk.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Italian, American
