Vegetarian Carbonara with Crispy Elderflower and Sow Thistle

Don’t know what to cook and don’t have much time? This vegetarian carbonara may just be the ticket (and a good recipe idea to make for Meatless Monday).

Vegetarian Carbonara Recipe


3 sow thistle tops

1 elderflower head, all stalks removed

1 egg

80 gr conchiglie pasta

1 pinch salt (plus more for the pasta)

1 pinch black pepper

1 tablespoon olive oil


While you cook the pasta in salted boiling water (check cooking time on the packet), prepare the vegetarian carbonara sauce.

In a pan, crisp up the thistle tops and elderflower in olive oil on a high heat for 1-2 minutes, then take off the heat.

Beat the egg in a bowl and add a pinch of salt and pepper.

When the pasta is ready, pour it in the saucepan with the crispy flower and add the beaten egg. The residual heat from the pasta (and a bit of its water) will cook the egg.

See also: elderflower recipes.