Creamy Mushroom Carbonara

Name: Creamy Mushroom Carbonara with Green Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Garlic cloves; 250 Grams of Chestnut mushrooms; 1 Tbsp of Olive oil; 1 Tsp of Salt; 100 ML of Water; 250 Grams of Spaghetti; 2 Pieces of Organic Eggs; 60 Grams of Grana padano; 1 Tsp of Black pepper; 200 ML of Cooking cream; 15 Grams of Fresh parsley; 80 Grams of Rocket; 150 Grams of Cherry tomatoes; 60 Grams of Sun dried tomatoes; 1 Tbsp of Olive oil; 15 Grams of Wholegrain mustard; 20 Grams of Honey; 15 ML of White balsamic vinegar; 1 Tsp of Salt; 1 Tsp of Black pepper

with Green Salad

Enjoy this veggie carbonara which uses mushrooms instead of pancetta!

Cals 1006 · Prot 45 · Carbs 124 · Fat 30

Vegetarian

Chef's choice

Family Friendly

30 min

Creamy Mushroom Carbonara with Green Salad

Enjoy this veggie carbonara which uses mushrooms instead of pancetta!

Cals 1006 · Prot 45 · Carbs 124 · Fat 30

Vegetarian

Chef's choice

Family Friendly

Ingredients

Pasta

Garlic cloves

1 Piece

Chestnut mushrooms

250 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Water

100 ML

Spaghetti 10*11*

250 Grams

Organic Eggs 5*

2 Pieces

Grana padano 4*5*

60 Grams

Black pepper

0.5 Tsp

Cooking cream 4*

200 ML

Fresh parsley

15 Grams

Salad

Rocket

80 Grams

Cherry tomatoes

150 Grams

Sun dried tomatoes

60 Grams

Olive oil

1 Tbsp

Wholegrain mustard 13*

15 Grams

Honey

20 Grams

White balsamic vinegar 14*

15 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *5 Eggs, *4 Milk, *13 Mustard, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4190 / 1006
Fats (g)	30.1
of which saturated (g)	23.7
Carbohydrates (g)	124
of which sugars (g)	24.9
Fibers (g)	10.5
Proteins (g)	45.2
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

3 Make sauce

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

4 Make salad

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

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.