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Zucchini and mushroom carbonara with fresh basil
4.2 from 36 votes

Zucchini and mushroom carbonara with fresh basil

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

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

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

    Cup of Yum
  1. Heat a large frying pan over high heat then add the olive oil.
  2. 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.
  3. Whisk the eggs with the cream, lemon juice, salt and pepper.
  4. 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.
  5. Top with the fresh basil and serve.