Mushroom Carbonara
Rustle up this healthy veggie carbonara with chestnut mushrooms in 30 minutes. It's rich and creamy, and the porcini mushroom paste really adds an extra layer of umami flavour.
Method
Based on 4 servings, adjust as needed.
Step 1
Gently wash the mushrooms and dry them well before cutting into quarters. Place a very large pan (ideally you want to cook the mushrooms in one layer) onto the stove and turn the heat to medium. Add the oil and once hot, add the shallots and fry for 2 minutes before adding the. mushrooms. Cook on a high heat for 15 minutes until the mushrooms have browned and all the water evaporated.
Step 2
Meanwhile, boil a large pan of water and season with salt. Once boiling, add the pasta and cook according to the pack instructions. Once the mushrooms are brown, add the chopped garlic. Cook for 1 minute and season well with salt and pepper. Stir through the porcini mushroom paste.
Step 3
Put the egg yolk, grated parmesan and parsley in a bowl and whisk with a fork to combine. Once the pasta is cooked, drain, but reserve a splash of the cooking water. Add the cooked pasta and cooking water to the mushrooms before stirring in the egg mix. Coat the pasta well before serving with more cheese on top.
- Ingredients
- Based on 4 servings
-
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
4 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
2 Shallot, finely chopped 1x Sainsbury's Echalion Shallots 400g -
2 Egg Yolks 1x Sainsbury's British Free Range Eggs Medium x6 -
30g Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
100g Parmesan, or vegetarian alternative, finely grated 1x Stamford Street Co. Italian Hard Cheese 200g -
400g Pappardelle Pasta, or any thick pasta, dried or fresh 1x Sainsbury's Pappardelle Pasta, Taste the Difference 500g -
500g Chestnut Mushrooms, quartered 2x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g -
2 tsp Porcini Mushroom Paste, or white miso paste 1x Sainsbury's Porcini Mushroom Paste, Inspired to Cook 90g