Creamy Mushroom Carbonara

with Green Salad

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Instructions

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1 Brown mushrooms

Peel and mince the garlic. Clean the mushrooms and chop them into small pieces. Heat a pan over a medium-high heat with a drizzle of oil. Add the mushrooms with a pinch of salt and leave untouched for 5 min to brown. After 5 min, stir and cook for 2 min further. Add the garlic and fry for a final 1 min. Remove the pan from heat and set aside.

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2 Cook pasta

Meanwhile, bring a large pot of water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water

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3 Make sauce

Meanwhile, whisk the eggscream and Grana padano until smooth. Season very generously with black pepper and salt. Set aside.

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4 Make salad

Wash the rocket. Halve the cherry tomatoes. Slice the sun-dried tomatoes. Whisk together the olive oilmustardhoney and balsamic vinegar. Season with salt and pepper. Set aside - this is your dressing. Toss the rocketcherry tomatoes and sun-dried tomatoes in the dressing.

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5 Finish pasta

Return the drained spaghetti to the reserved pan with the mushrooms, off the heat. Add a splash of pasta cooking water and the egg-cream mixture to the pan. Mix well until the sauce coats the spaghetti

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6 Serve

Divide the pasta among plates. Garnish with the fresh parsley leaves and a grind of black pepper. Serve the salad alongside. 

Tips for fussy eaters

Serve the mushrooms separately - for those who like them!

Pro tip

Make sure the pan is not too hot when you add your sauce, or the egg will scramble!

Enjoy this veggie carbonara which uses mushrooms instead of pancetta!

Cooking Time: 30 min

Cals 848 · Prot 40 · Carbs 116 · Fat 27

Ingredients

Number of people

Pasta

Garlic cloves 1 Piece
Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 100 ML
Spaghetti 250 Grams
Eggs 2 Pieces
Grana padano, grated 60 Grams
Black pepper 0.5 Tsp
Cooking cream 100 ML
Fresh parsley 15 Grams

Salad

Rocket 80 Grams
Cherry tomatoes 150 Grams
Sun dried tomatoes 60 Grams
Olive oil 1 Tbsp
Grainy mustard 15 Grams
Honey 20 Grams
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Enjoy this veggie carbonara which uses mushrooms instead of pancetta!

Cooking Time: 30 min

Cals 848 · Prot 40 · Carbs 116 · Fat 27

Instructions

photo

1 Brown mushrooms

Peel and mince the garlic. Clean the mushrooms and chop them into small pieces. Heat a pan over a medium-high heat with a drizzle of oil. Add the mushrooms with a pinch of salt and leave untouched for 5 min to brown. After 5 min, stir and cook for 2 min further. Add the garlic and fry for a final 1 min. Remove the pan from heat and set aside.

photo

2 Cook pasta

Meanwhile, bring a large pot of water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water

photo

3 Make sauce

Meanwhile, whisk the eggscream and Grana padano until smooth. Season very generously with black pepper and salt. Set aside.

photo

4 Make salad

Wash the rocket. Halve the cherry tomatoes. Slice the sun-dried tomatoes. Whisk together the olive oilmustardhoney and balsamic vinegar. Season with salt and pepper. Set aside - this is your dressing. Toss the rocketcherry tomatoes and sun-dried tomatoes in the dressing.

photo

5 Finish pasta

Return the drained spaghetti to the reserved pan with the mushrooms, off the heat. Add a splash of pasta cooking water and the egg-cream mixture to the pan. Mix well until the sauce coats the spaghetti

photo

6 Serve

Divide the pasta among plates. Garnish with the fresh parsley leaves and a grind of black pepper. Serve the salad alongside. 

Tips for fussy eaters

Serve the mushrooms separately - for those who like them!

Pro tip

Make sure the pan is not too hot when you add your sauce, or the egg will scramble!

Ingredients

Number of people

Pasta

Garlic cloves 1 Piece
Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 100 ML
Spaghetti 250 Grams
Eggs 2 Pieces
Grana padano, grated 60 Grams
Black pepper 0.5 Tsp
Cooking cream 100 ML
Fresh parsley 15 Grams

Salad

Rocket 80 Grams
Cherry tomatoes 150 Grams
Sun dried tomatoes 60 Grams
Olive oil 1 Tbsp
Grainy mustard 15 Grams
Honey 20 Grams
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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