Sprout and Wild Mushroom Carbonara

5 from 1 vote

Sprout and Wild Mushroom Carbonara

A delicious vegetarian twist on a pasta classic, this Sprout and Wild Mushroom Carbonara is a great way to use up those leftover sprouts that are lurking in your fridge!

Course Main Course

Cuisine British, Fusion, Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 427kcal

Author Eb Gargano

Ingredients

300 g spaghetti or linguine
20 g butter
200 g sprouts sliced finely
100 g wild mushrooms (or sliced normal mushrooms)
2 garlic cloves crushed or grated
2 eggs preferably organic
Salt and pepper
50 g vegetarian ‘parmesan’ finely grated, plus extra to sprinkle on top

Metric - US Customary

Instructions

Cook the pasta according to packet instructions / your own preferences.
Melt the butter in a large frying pan and add the sprouts and mushrooms. Stir fry on a medium heat until golden brown. This should take about 5 minutes.
When the sprouts and mushrooms are almost done, add the garlic and fry for 1 more minute, then turn off the heat, but leave in the frying pan.
Crack the 2 eggs into a small jug and add the salt and pepper, whisk with a fork until the yolks and whites are combined.
When the pasta is cooked, turn off the heat, drain and return to the pan along with a few spoonfulls of cooking liquid. (I find this happens naturally if you do it quickly.)
Quickly tip the eggs into the pasta and stir fast to coat the pasta in egg. The egg should gently cook in the residual heat of the pasta and the pan. DO NOT put the pan back on the heat.
Next, sprinkle in the cheese and stir again.
Finally, tip in the sprout and mushroom mix. Stir everything together to make sure it is well combined and everything is coated in the sauce.
Serve with extra cheese to sprinkle on top and some more black pepper.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition