Zucchini and mushroom carbonara with fresh basil
User Reviews
4.2
36 reviews
Good
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
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Servings
4 -6
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Course
Main Course, Others
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Cuisine
Vegan
Zucchini and mushroom carbonara with fresh basil
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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
- 3 tablespoons olive oil
- 250 g mushrooms sliced
- 3 zucchini halved then sliced into 1cm pieces, large
- 2 garlic thinly sliced, cloves
- 2 egg
- 3/4 cup cream
- lemon juice of half
- salt to taste
- black pepper to taste
to serve
- 500 g penne pasta reserve 1 cup of the cooking water, cooked
- basil fresh, handful, leaves
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.
Genuine Reviews
User Reviews
Overall Rating
4.2
36 reviews
Good
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