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Baked Spring Vegetable Carbonara

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

15.3g

Energy (kJ)

1401kJ

Energy (kcal)

336kcal

Carbohydrate incl. fibre (g)

20.7g

Carbohydrate excl. fibre (g)

14.6g

Sugar (g)

15.2g

Fibre (g)

6.2g

Fat (g)

23.2g

Saturated fat (g)

11.3g

Unsaturated fat (g)

9.9g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

3.9g

Trans fat (g)

0.3g

Cholesterol (mg)

50mg

Sodium (mg)

291mg

Salt (g)

0.73g

Vitamin A (IU)

1812IU

Vitamin C (mg)

104.1mg

Calcium (mg)

309mg

Iron (mg)

2.68mg

Potassium (mg)

1375mg

Total

61.3g

5604kJ

1345kcal

83.0g

58.2g

60.9g

24.7g

92.8g

45.2g

39.6g

24.2g

15.4g

1.0g

198mg

1166mg

2.91g

7249IU

416.4mg

1234mg

10.71mg

5498mg

  • 1 x Knorr bacon Carbonara Pasta & Sauce
  • 15 ml oil
  • 2 leeks ½ cm slices
  • 2 large / 3 medium courgettes ½ cm slices
  • 100 g mange tout, trimmed
  • 200 g frozen peas
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper
  • 125 ml milk
  • 310 ml water
  • 30 g butter / margarine
  • 100 g mature cheddar