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Mushroom carbonara in a large bowl

Mushroom carbonara

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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
Nutrition: Per serving
HighlightNutrientUnit
kcal673
fat21g
saturates5g
carbs86g
sugars13g
high infibre11g
protein29g
salt0.4g
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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

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.

Recipe from Good Food magazine, October 2022

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