Healthy Carbonara Recipe With Vegetables For Your Next Dinner

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We all love date nights at home, but ordering takeout can be expensive and not always the healthiest option. That’s when we turn to our homemade healthy carbonara with vegetables. As we get older and with our sedentary jobs, we can’t keep indulging in high-calorie meals.

We prefer healthier versions of our favorite dishes. Don’t worry though, our healthier carbonara still has all the delicious taste of the classic dish, with the added goodness of vegetables. It’s more filling and just as delicious, making it perfect for a cozy night in.

Being both French and of Italian origins, pasta is in my blood. I have a deep appreciation for authentic Italian cuisine and I wouldn’t compromise its integrity if the taste wasn’t worth it. What I love about this recipe is how quickly it comes together, its versatility, and the flexibility to use whatever vegetables you have on hand.

This dish is perfect for any season because you can easily swap in seasonal vegetables. Whether it’s a warm summer evening or a chilly winter night, this healthy carbonara adapts beautifully to what’s available. It’s our go-to for a comforting, satisfying meal that’s both delicious and good for you, proving that you don’t have to sacrifice taste for health. We love to cook it together on date night!

Recipe Overview

• Servings: 4 meals (great for leftovers!)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Calories: About 460 per serving

Ingredients

• 500g fresh or frozen mushrooms
• 750g green beans
• 2 jalapeño peppers
• 300ml light crème fraîche
• 150g wholewheat pasta of your choice
• A couple of sun-dried tomatoes
• 200g bacon lardons
• Salt and pepper

Other Veggie Options

• Peas
• Snap peas
• Carrots
• Courgettes
• Eggplants

Other Meat Options

• Chicken bites
• Turkey mince

Step-by-Step Instructions

Step 1: Cook the Lardons

• Start by cooking the bacon lardons until they are grilled and crispy.

Step 2: Cook the Pasta

• Begin cooking your wholewheat pasta. It takes about 10 minutes, so keep an eye on it as it cooks quicker than regular pasta.

Step 3: Prepare the Vegetables

• Add the green beans and mushrooms to a pan and cook until ‘al dente’ to prevent them from turning mushy.
• Add the jalapeños and sun-dried tomatoes to infuse the veggies with flavor. You can keep them whole or chop them finely.

Step 4: Combine Pasta and Veggies

• Once the pasta is cooked, drain it and mix it into the pan with your veggies.
• Add the cooked bacon lardons. If they are too greasy, you can drain some oil or add it to the mix, depending on your preference.

Step 5: Add Crème Fraîche

• Add the light crème fraîche just before serving. Let it warm up but not evaporate or reduce too much. We want the carbonara to be super creamy.

Step 6: Serve

• Serve piping hot, and season with salt and pepper to taste.

If you decide to try this recipe, feel free to send us your photos to hello [@]brbymary.com and we’ll feature them in this post!