Mushroom carbonara
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
- 100g chestnut mushroomsquartered
- 100g baby button mushrooms
- 1 tbsp olive oil
- 2 garlic clovesfinely chopped
- 1 shallotfinely chopped
- 1 egg
- 10g parmesanor vegetarian alternative, finely grated
- small handful of parsleyfinely chopped
- 75g lasagne sheetsroughly broken
Nutrition: Per serving
- kcal673
- fat21g
- saturates5g
- carbs86g
- sugars13g
- fibre11g
- 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.
