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Mushroom carbonara

Mushroom carbonara in a large bowl

Mushroom carbonara

Name: Mushroom carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 100g chestnut mushrooms quartered; 100g baby button mushrooms; 1 tbsp olive oil; 2 garlic cloves finely chopped; 1 shallot finely chopped; 1 egg; 10g parmesan or vegetarian alternative, finely grated; small handful of parsley finely chopped; 75g lasagne sheets roughly broken

Ailsa Burt

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Serves 1

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3 out of 5.15 ratingsRate

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Rustle up this healthy veggie carbonara with chestnut and baby button mushrooms in 30 minutes. It uses a one-pan method of cooking to save on washing-up

Healthy

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Ingredients

Nutrition

Units:

MetricUS

100g chestnut mushrooms

quartered
100g baby button mushrooms
1 tbsp olive oil
2 garlic cloves

finely chopped
1 shallot

finely chopped
1 egg
10g parmesan

or vegetarian alternative, finely grated
small handful of parsley

finely chopped
75g lasagne sheets

roughly broken

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Nutrition: Per serving

kcal673
fat21g
saturates5g
carbs86g
sugars13g
fibre11g

high
protein29g
salt0.4g

Method

step 1

Cook the mushrooms in a large non-stick pan over a medium-high heat, shuffling the pan occasionally until deeply browned. Transfer to a plate. Drizzle the oil into the pan and cook the garlic and shallots for a few minutes until softened.
step 2

Put the egg, parmesan and parsley in a bowl and whisk with a fork to combine. Put the pasta and 400ml boiling water into the pan with the shallots and simmer for 8-10 mins until reduced and the pasta is cooked. Remove from the heat and stir in the egg mix and mushrooms. Leave to stand for 1 min before stirring again, then season to taste. Add a little more water if the pasta looks too dry. Sprinkle over extra parmesan and grind over some black pepper, if you like.

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MUSHROOM GUIDE

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Recipe from Good Food magazine, October 2022

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A star rating of 3 out of 5.15 ratings

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