pasta with separate side salad - crop

Lighter Carbonara

A creamy pasta dish that tastes delicious but, with less saturated fat than a traditional carbonara, it’s a little kinder to the heart.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: carbonara, healthier, lighter, pasta, spaghetti
Servings: 2
Author: Healthy Hearts Team

Ingredients

  • 150 g spaghetti
  • 1 spray rapeseed oil
  • 1/2 red onion, finely chopped
  • 200 g turkey mince
  • 100 mls low salt vegetable stock
  • 150 g kale
  • 200 g creme fraiche
  • Handful sage, finely chopped
  • Handful walnuts
  • 1 bag mixed green salad

Instructions

  • 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.
  • Add the spaghetti to the boiling water then gently simmer until al dente (around 10 minutes).
  • Set the onion and sage to one side, add another spray of rapeseed to the pan.
  • Gently brown the turkey mince, breaking apart with a wooden spoon. Do this for around 5 minutes until the turkey has changed 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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