Recipe n° 23: Carbonara-style pasta and vegetables with superfoods

Difficulty: Easy
Cost: Economic
Number of servings: 4 people

super food

Organic Immunity Mix - 150gr

€12.90

Summer is coming to an end, and we are about to enter the autumn period. It's time to boost our immune system. And for that, what better than to exploit the benefits of superfoods?

Our Immunity MIX is rich in trace elements, iron and vitamins, so it will be perfect to accompany this recipe which is sure to please young and old alike.

So I revisited the famous Italian recipe for spaghetti carbonara by adapting it to superfoods. And the result: a balanced, gourmet and super good recipe!

So if you too want to revisit this recipe, it's over here!

Ingredients for the recipe:

300g of spaghetti
1 zucchini
1 bell pepper
2 carrots
1 red onion
2 teaspoons of Provencal herbs
1 small Swiss cheese or 30g cottage cheese
40g of parmesan (30g for the preparation and 10g for the finish)
1 egg yolk
1 teaspoon of FEED ME UP Immunity Mix
Salt and pepper
1 tablespoon olive oil
1 vegetable stock cube

Material :

He was
Deep dish
Whip
Pan
Stove
Peeler or vegetable peeler
Cutting board

Time :

Preparation: 20 mins.
Cooking: 20 mins.

Steps

Wash the vegetables, peel the carrots and chop the red onion.
Cut the carrots, zucchini and peppers into sticks.
Over low heat in a skillet, sauté the vegetables for about 15 minutes. Salt, pepper and add the herbs.
Meanwhile, heat the water with the vegetable stock cube, then add the spaghetti.
In a bowl, mix the egg yolk, the petit suisse (or white cheese), the 30g of parmesan, the Immunity Mix, salt and pepper.
Collect a small cup of broth to lengthen the egg preparation.
Drain the pasta.
In a deep dish, combine pasta, egg mixture and vegetables.
Sprinkle with the rest of the Parmesan.
Serve hot – bon appetit

We don't throw anything: With the egg white, you can make "cat's tongues" or meringues to taste it for our little gourmets. With the peelings, you can make crisps for the appetizer.