This is a vegetarian twist on the classic Carbanara sauce. It contains only 5 ingredients, is very quick to make and is one of the most delicious pastas I’ve eaten in a while.
This is a perfect supper for two whip up in 20 minutes and is packed with flavour. I like to use whole-wheat pasta as I enjoy the slightly nutty flavour, and its lower in GI than regular pasta.
- 150g whole-wheat linguini (or any long pasta of your choice)
- 1 large free range egg
- 60ml / 1/4 cup creme fraiche
- 60ml / 1/4 cup of finely grated Parmesan cheese (and a bit extra for sprinkling)
- 2 - 3 cups of baby leaf spinach
- zest of one small lemon - finely grated
- salt & pepper
- Bring a pot of salty water to the boil and cook your pasta until al dente.
- While the pasta is cooking - get all your other ingredients ready and waiting: Grate the Parmesan cheese and measure out the creme fraiche. Beat the egg.
- Drain the pasta over a bowl, reserving some of the cooking liquid.
- Immediately put the pasta back into the pot it was cooking in, back on the stove and add a splash (about 1/4 cup) of the cooking liquid.
- Add the spinach and stir it through the pasta, and put the lid on the pot and flash steam the leaves for a minute or two. Stir once or twice more to ensure the spinach is mixed into the pasta and is cooked. Turn off the heat.
- Add the creme fraiche and lemon zest to the beaten egg and mix. Stir this through the very hot pasta and spinach to coat all the strands. The carry-over heat from the pasta will cook the egg. Add the Parmesan cheese and stir to fully to combine and then put the lid back on the pot for a minute or so to allow it all to integrate.
- Check if it needs salt and pepper. It should be quite salty from the cheese and the pasta water.