In order to bring you the best organic produce, some ingredients may differ from those depicted.
Soy-Free, Vegetarian
2 Servings, 770 Calories/Serving
30–40 Minutes
A creamy egg yolk sauce coats this ingenious carbonara, sprinkled with bread crumbs, Parmesan, and hazelnuts for a quick vegetarian meal.
Nutrition per serving
Protein: 32g (64% DV), Fiber: 13g (52% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 7g (35% DV), Cholesterol: 185mg (62% DV), Sodium: 450mg (19% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 95g (32% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, wheat, eggs.
Wash produce before use
1
Heat the water; toast the hazelnuts
2
Prep the panko mixture
3
Prep the vegetables and eggs
4
Cook the fusilli
5
Cook the vegetables; finish the pasta
Serve