Healthy Carbonara

Healthy Carbonara

‘’It tastes like carbonara’’- With a little less fat and more crunch, this yummy pasta dish tastes like a traditional carbonara, but is a little kinder to the heart.

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  • 150 g spaghetti

  • Rapeseed oil spray

  • 1/2 Red onion, finely chopped

  • 200 g Turkey mince

  • 100 mls Low salt vegetable stock

  • 150 g Kale, finely chopped

  • 200 g Creme fraiche

  • Handful Sage (just the leaves, finely chopped)

  • Handful Walnuts

  • Mixed green salad for two


  • Boil the kettle and pour 200mls of hot water into a saucepan and set to boil.
  • Prepare the vegetable stock with the remaining water.
  • Heat a wide bottomed frying pan and lightly spray with rapeseed oil.
  • Gently sauté the onion and sage for 3-4 minutes until softened.
  • Set the onion and sage to one side, add another spray of rapeseed to the pan.
  • Add the spaghetti to the boiling water then gently simmer until al dente (around 10 minutes).
  • Gently brown the turkey mince, breaking apart with a wooden spoon. Do this for around 5 minutes minutes until the turkey has turned colour, showing no pink.
  • Once the turkey is browned add the onion, sage and vegetable stock and gently simmer
  • Set the oven to 200℃ and line a baking tray with parchment paper.
  • Scatter the kale, lightly spray with oil and leave in the oven for 5 minutes to crisp up
  • Drain the spaghetti in a colander, combine with the crème fresh and add to the pan of sauce. Stir to heat through.
  • Toss the crispy kale into the pan, remove from the heat and serve with a scattering of walnuts and side salad.

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