Asparagus carbonara with sun dried tomatoes

A quick & easy pasta dinner that’s a delicious way to enjoy fresh, seasonal asparagus.
The deeply savoury sun dried tomatoes make it extra-tasty.

When life gives you asparagus…

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.

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. 

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.

Asparagus carbonara - Rich & tasty, this quick & easy pasta dinner is a delicious way to use fresh, seasonal asparagus. Savoury sun dried tomatoes make this a vegetarian treat.

Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)

Asparagus and sun dried tomato carbonara

Course Main Course
Cuisine Italian
Total Time 15 minutes
Servings 3
Author Helen

Ingredients

  • 150-200 g spaghetti
  • 450-500 g fine asparagus spears
  • 6 sun-dried tomatoes in oil drained
  • 1-2 tbsp olive oil
  • 1 clove garlic crushed
  • 1 egg
  • 50 g grated parmesan or equivalent hard cheese

Instructions

  1. Cook the spaghetti in boiling water according to the instructions on the packet.
  2. Meanwhile, trim the asparagus spears, wash, and cut into 3-4cm lengths. Set aside.
  3. Finely chop the sun dried tomatoes.
  4. 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 cooked. Remove from the heat.
  5. In a large bowl, beat together the egg and the grated parmesan.
  6. 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.

  7. Serve immediately!

Recipe Notes

Although the egg is partially cooked by the heat of the pasta and vegetables, this dish is probably unsuitable for those who avoid raw eggs, such as pregnant women and people with a suppressed immune system. Sorry.

238 calories 14g fat 12g protein 18g carbs

Rich & tasty, this quick & easy pasta dinner is a delicious way to use fresh, seasonal asparagus. Savoury sun dried tomatoes make this a vegetarian treat.

I’m linking this recipe up with Meat Free Mondays over on Tinned Tomatoes, Pasta Please, hosted by Thinly Spread and co-organised by Tinned Tomatoes, and Eat Your Greens, hosted by the VegHog.
I’m also joining in with CookBlogShareTastyTuesdays, and Recipe of the Week.

    

SaveSave

SaveSave

16 Comments:

  1. Pingback: Cream of Asparagus & Celery Soup – quick & delicious! - Fab Food 4 All

  2. Pingback: Summer Pasta Recipes for June - Vegetarian and Vegan

  3. Pingback: Pasta Please in June! - thinlyspread.co.uk

  4. Hi Helen, this is a lovely recipe. I also often make asparagus pasta. Thank you for sharing with Eat Your Greens!

  5. How delicious and the asparagus looks perfectly cooked!

  6. 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

  7. 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

  8. What a fabulous recipe Helen. I adore asparagus and pasta is just brilliant for quick meals. An inspired take on carbonara 🙂

  9. What a lovely twist on a carbonara. We often have asparagus and sundried tomatoes in pasta, with just a squeeze of lemon juice.

  10. Love asparagus so much! This looks like the perfect midweek recipe x

Leave a Reply

Your email address will not be published. Required fields are marked *