Impress your flatmates with a fancy Italian pasta dish with this vegetarian mushroom carbonara recipe!
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 20. It is a must-buy recommendation!!
MUSHROOM CARBONARA
Ingredients:
• 400g dried spaghetti (or any other pasta of your choice)
• 25g of butter
• 200g of mushrooms, sliced
• 3 garlic cloves, peeled and finely chopped
• 3 tbsp of double cream
• 5 tbsp of finely grated vegetarian Parmesan cheese, plus extra to serve (optional)
• 2 large eggs
• 3 tbsp of dry white wine (optional)
• Salt and pepper
Methods:
1. Boil the kettle and fill your largest saucepan with boiling water. Place on a medium heat and bring back up to boil, then add a generous pinch of salt and the 500g of spaghetti/pasta of your choice. Cook for the time stated on the packet.
2. Meanwhile, melt the butter in a frying pan over medium heat. Add the mushrooms and garlic and cook for around 4–5 minutes until the mushrooms are golden and the garlic is softened and fragrant. Stir regularly to ensure the garlic does not burn. Remove from the heat.
3. Place the cream, cheese and eggs together in a bowl. Season with salt and pepper and whisk together well.
4. When the pasta is cooked, drain well in a colander. Make sure the saucepan you used to cook the pasta is dry before putting the drained spaghetti back into it. Tip in the cream, cheese and egg mixture and mix well. If you are using wine, add this now.
5. Add the cooked mushrooms and garlic and stir in. Allow the egg mixture to begin to set (not over the hob, just in the residual heat from the pasta) for about 1–2 minutes.
6. Service immediately with extra cheese grated on top (if you like!).
Tip: You could also add in some peas for some extra flavouring! Note: This recipe should serve between 3 and 4 people.
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