Spaghetti Carbonara With Cream No Egg

From our popular recipe results for Spaghetti Carbonara With Cream No Egg with suggestions below for spaghetti-carbonara, vegan, dinner.

Recipe Category: Vegan

Vegan Pasta Primavera Recipe


Makes 4 servings

  • 1 pound tricolor rotini
  • 2 tablespoons olive oil
  • 1 medium red or yellow bell pepper, cut into 1/2-inch strips
  • 2 garlic cloves, minced
  • 1 small zucchini, halved lengthwise and cut into 1/4-inch slices
  • 8 thin asparagus spears, tough ends trimmed and cut into 2-inch lengths
  • 1 small bunch green onions, chopped
  • salt and freshly ground black pepper
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh flat-leaf parsley


  1. In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes
  2. In a large skillet, heat the oil over medium heat, add the bell pepper and garlic and cook 4minutes, until slightly softened
  3. Add the zucchini, asparagus and green onions and cook until tender, about 7 minutes longer
  4. Season with salt and pepper to taste and keep warm
  5. Drain the pasta well and transfer it to a large serving bowl
  6. Add the cooked vegetables, along with the basil and parsley
  7. Toss gently and serve immediately

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