This rich and creamy asparagus carbonara uses fresh, seasonal veggies and savoury sun-dried tomatoes to make a gorgeous vegetarian pasta dinner.
When life gives you asparagus…
My daughter Kipper and I had been enjoying choosing new plants at the garden centre. On the way out, we spotted bunches of fresh local asparagus by the checkouts, and, well, we couldn’t resist! I’m pleased to say that my daughter has inherited DH and my love of fresh, seasonal British asparagus, so a big bunch was a sure-fire winner all round.
Quick & delicious – asparagus carbonara
However, by the time we’d got home, unloaded the plants, played in the garden, read the book she’d brought home from school, and generally got our act together, there wasn’t a lot of time left to make dinner. Fortunately quick and asparagus are two words that go together well.
And pasta. Pasta’s quick, too.
In the 11 minutes that it took the spaghetti to boil, I chopped and sautéed, grated and whisked. Then, I drained, mixed, and served. It was a brief but slightly frantic effort, but had it paid off?
The proof of the pasta…
Coated in rich, glossy sauce, with crisp and flavourful asparagus in every bite, and a deep savoury note from the sun-dried tomatoes, I think I can say my few minutes as a kitchen dervish was worth it! Everyone agreed that this asparagus carbonara was delicious.
We also agreed that the super-skinny asparagus was just the best for this dish – delightfully crisp and with a gorgeous fresh flavour. Thick spears just wouldn’t have been so good.
Asparagus carbonara – what’s in it?
You only need a handful of ingredients to make this delicious pasta. Apart from the fresh summer asparagus, the rest are all pantry staples. You will need:
- pasta/noodles – I used spaghetti but any long pasta will do
- fresh asparagus – skinny spears are best
- sun-dried tomatoes in oil, drained
- olive oil – or use the oil you drained off the sun-dried tomatoes
- garlic
- egg
- grated parmesan or similar hard cheese
Simple ingredients – quick and easy – delicious dinner! What’s not to love?!
Kosher carbonara
A quick word about carbonara – in its traditional incarnation, it’s completely treif (not kosher) because along with the eggs and pasta go pieces of crispy fried bacon. I have no idea what that tastes like, but I imagine that the bacon adds a salty, savoury note which is replaced here to some extent by the sun dried tomatoes. I don’t suppose they taste anything like bacon, but I do think this vegetarian/kosher carbonara stands up as a delicious dish in its own right.
Wonderfully savoury, fresh, summery pasta. Grind over some black pepper if you fancy and tuck in.
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Asparagus and sun dried tomato carbonara
Ingredients
- 150-200 g spaghetti
- 450-500 g fine asparagus spears
- 6 sun-dried tomatoes in oil drained
- 1-2 tablespoon olive oil
- 1 clove garlic crushed
- 1 egg
- 50 g grated parmesan or equivalent hard cheese
Instructions
- Cook the spaghetti in boiling water according to the instructions on the packet.
- Meanwhile, trim the asparagus spears, wash, and cut into 3-4cm (1-1½ inch) lengths. Set aside.
- Finely chop the sun dried tomatoes.
- Heat the olive oil in a large skillet or frying pan over a medium heat. Add the chopped sun dried tomatoes and the garlic, and fry, stirring, for 1-2 minutes until fragrant. Add the asparagus and continue to cook, stirring occasionally for 5-6 minutes until the asparagus is crisp-tender. Remove from the heat.
- In a large bowl, beat together the egg and the grated parmesan.
- Once the pasta is cooked, drain well, then add to the egg mixture with the asparagus and sun dried tomatoes. Toss everything together thoroughly to ensure that the spaghetti and vegetables are coated in the egg/cheese sauce.
- Serve immediately!
Notes
Nutrition
More delicious asparagus recipes
If you love eating fresh asparagus, you should try this pesto, mushroom and asparagus pizza, these buckwheat crepes with creamy asparagus, beans and mushrooms, easy and quick roasted asparagus, or delicious griddled asparagus.
I’m linking this recipe up with Eat Your Greens, hosted by the VegHog.
I’m also joining in with TastyTuesdays.
Rachna
I love both pasta and asparagus. Such a delightful recipe.
Helen
Thanks Rachna! That’s great to hear. I’m glad you enjoyed it.
Erika
This carbonara sounds amazing! I love the addition of asparagus to get those vegetables added in, yum!
Helen
Thanks Erika. It’s a great way to get your 5-a-day!
Toni
It was a huge hit at my house! Such a delicious meal!
Helen
Thanks Toni. Glad to hear you all enjoyed it 🙂
Chenée
This is so good! I love the flavors of the asparagus and sun-dried tomatoes together!
Helen
Thanks Chenée! So glad to hear you enjoyed it.
Claudia Lamascolo
A wonderful addition for carbonara this is so gourmet with spectacular fresh flavors
Helen
Thanks Claudia! The freshness of the asparagus is what really makes it, I think.
The VegHog
Hi Helen, this is a lovely recipe. I also often make asparagus pasta. Thank you for sharing with Eat Your Greens!
Helen
Yes, they seem to go so well together. Thanks for hosting 🙂
Honest Mum
How delicious and the asparagus looks perfectly cooked!
Helen
Thanks – it was!!
kirsty Hijacked by Twins
We always love a carbonara and I love yours with asparagus and sun dried tomatoes, a must try! Thank you for sharing with #CookBlogShare x
Helen
Thanks Kirsty, I hope you enjoy it 🙂
Eb Gargano
Yum – sounds like a great re-working of carbonara. I love the idea of adding in sun-dried tomatoes to give some of the flavours that you lose by not having the bacon and it sounds like a fab way to use asparagus!! Eb x
Helen
Thanks Eb! I’ve really no idea if the tomatoes have any kind of bacon-esque effect, but they are yummy!
choclette
What a fabulous recipe Helen. I adore asparagus and pasta is just brilliant for quick meals. An inspired take on carbonara 🙂
Dannii @ Hungry Healthy Happy
What a lovely twist on a carbonara. We often have asparagus and sundried tomatoes in pasta, with just a squeeze of lemon juice.
Helen
Mmm, sounds yum! And even quicker and easier than this 11 minute recipe!!
Emily
Love asparagus so much! This looks like the perfect midweek recipe x
Helen
Thanks Emily. We’ve been eating tons while it’s in season!