Zucchini and mushroom carbonara with fresh basil

Name: Zucchini and mushroom carbonara with fresh basil
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 -6
Ingredients: 3 tablespoons olive oil; 250 g mushrooms; 3 large zucchini; 2 garlic cloves; 2 eggs; 3/4 cup cream; Juice of 1/2 lemon; salt & pepper to taste; 500 g cooked penne pasta; Handful fresh basil leaves

User Reviews

4.2

54 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 -6
Course
Main Course, Others
Cuisine
Vegan

Zucchini and mushroom carbonara with fresh basil

Kylie Thomas

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For an easy, delicious dinner recipe, look no further. This creamy zucchini and mushroom carbonara is a great vegetarian weeknight dinner.

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Ingredients

Servings

3 tablespoons olive oil
250 g mushrooms sliced
3 large zucchini halved then sliced into 1cm pieces
2 garlic cloves thinly sliced
2 eggs
3/4 cup cream
Juice of 1/2 lemon
salt & pepper to taste

to serve

500 g cooked penne pasta reserve 1 cup of the cooking water
Handful fresh basil leaves

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Instructions

Heat a large frying pan over high heat then add the olive oil.
Add the mushrooms and fry until golden brown then add the zucchini and fry for another 3-5 minutes. Add the garlic and allow to cook for 30 seconds. Take off the heat.
Whisk the eggs with the cream, lemon juice, salt and pepper.
Add the cooked pasta to the vegetables then pour in the egg mixture, working quickly stir to coat the pasta and vegetables in the sauce. The residual heat in the pan will cook the egg but continue stirring or else you'll land up with bits of cooked egg in your sauce. Add a little splash of the reserved pasta water to loosen the sauce.
Top with the fresh basil and serve.