Vegetarian Pasta Carbonara with Roasted Butternut Squash
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
-
Servings
4 -6 servings
-
Calories
951 kcal
-
Course
Main Course
-
Cuisine
American
Vegetarian Pasta Carbonara with Roasted Butternut Squash
Report
With roasted butternut squash, this meatless version of Pasta Carbonara is perfect for fall.
Share:
Ingredients
- 1 medium butternut squash peeled, seeded and cut into ½-inch cubes
- 4 tablespoons olive oil divided
- salt and black pepper to taste
- 1 pound orecchiette pasta
- 6 ounces vegetarian bacon cut into ¼-inch pieces
- 4 garlic cloves minced
- 4 large eggs
- 1 cup grated Parmesan cheese
Instructions
- Heat oven to 450ºF.
- Toss the butternut squash cubes with 2 tablespoons of the olive oil and spread on a parchment-lined baking sheet in a single layer. Season with salt and black pepper. Roast for 30-40 minutes, or until tender. Remove from the oven and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions or desired tenderness. Drain and set aside, reserving ½ cup of cooking water.
- While the pasta cooks, heat the remaining olive oil in a nonstick skillet over medium-high heat until shimmering. Add the vegetarian bacon to the pan and saute for 5-6 minutes, or until crispy, stirring occasionally. Stir in the garlic and sauté until fragrant, another 30 seconds. Remove from the heat.
- In a medium bowl, whisk together the eggs and parmesan cheese. Slowly add the egg mixture to the hot pasta, stirring constantly so that the eggs will cook but not scramble. Add in cooking water as needed to reach a sauce of desired consistency. Stir in the butternut squash cubes and the bacon-garlic mixture. Season to taste with salt and black pepper. Serve warm.
Notes
- I used Hickory & Sage Benevolent Bacon for this.
Nutrition Information
Show Details
Calories
951kcal
(48%)
Carbohydrates
115g
(38%)
Protein
37g
(74%)
Fat
39g
(60%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
10g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
187mg
(62%)
Sodium
1082mg
(45%)
Potassium
1058mg
(30%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
20385IU
(408%)
Vitamin C
40mg
(44%)
Calcium
439mg
(44%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 951 kcal
% Daily Value*
| Calories | 951kcal | 48% |
| Carbohydrates | 115g | 38% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 1082mg | 45% |
| Potassium | 1058mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 20385IU | 408% |
| Vitamin C | 40mg | 44% |
| Calcium | 439mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
