When Michelle and I were prepping for a recent food shoot, we started talking about pasta, Carbonara specifically, and how it’s such a versatile base for all kinds of other delicious ingredients. We really love Asian veggies, such as sugar snap peas and shimeji mushrooms, topped with the nutty flavour of sesame oil, so why not, we thought, combine our favourite greens with our favourite pasta. The rest was history.
PLEASE NOTE – this recipe builds on our meat free Carbonara, here. It’s dead easy, and once you’ve made it, you simply add the below ingredients.
5ml Olive & Seed Oil Blend
150g Shimeji Mushrooms
4 sprigs of Thyme
1 clove Garlic, crushed
125g Sugar Snap Peas
Salt to taste
10 ml Sesame Oil to taste
- In a wok, heat the oil to a high temperature. Add mushrooms and salt, and toss. Once it starts to brown, add thyme. Add sugar snap peas. Once the mushrooms are a golden colour, add garlic and toss, being careful not to burn the delicate garlic. Remove from heat and drizzle sesame oil over veggies.
- Stir in Carbonara and heat through. You can add more sesame oil to taste now that your dish is ready to be served.
I recently made a version of this for a dinner we were hosting, using Asian glass noodles instead of Carbonara. We served it with sticky Asian ribs. Our friends loved it, and apparently it is now a staple dish in their home.
A traveller and foodie at heart, Frederika loves to recreate and combine the dishes she's discovered in her travels. Her favourite dishes include ramen, mac & cheese, confit de canard, and a plate of fresh carbonara.