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.
- 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
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Boil the kettle and pour 200mls of hot water into a saucepan and set to boil. Prepare the vegetable stock with the remaining water.
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Heat a wide bottomed frying pan and lightly spray with rapeseed oil. Gently sauté the onion and sage for 3-4 minutes until softened.
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Add the spaghetti to the boiling water then gently simmer until al dente (around 10 minutes).
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Set the onion and sage to one side, add another spray of rapeseed to the pan.
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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.
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Once the turkey is browned add the onion, sage and vegetable stock and gently simmer
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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.
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Drain the spaghetti in a colander, combine with the crème fresh and add to the pan of sauce. Stir to heat through.
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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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