100g chestnut mushrooms
quartered
100g baby button mushrooms
1 tbsp olive oil
2 garlic cloves
finely chopped
1 shallot
finely chopped
1 egg
10g parmesan
or vegetarian alternative, finely grated
small handful of parsley
finely chopped
75g lasagne sheets
roughly broken
Step 1 Cook the mushrooms in a large non-stick pan over a medium-high heat, shuffling the pan occasionally until deeply browned. Transfer to a plate. Drizzle the oil into the pan and cook the garlic and shallots for a few minutes until softened.
Step 2 Put the egg, parmesan and parsley in a bowl and whisk with a fork to combine. Put the pasta and 400ml boiling water into the pan with the shallots and simmer for 8 to 10 mins until reduced and the pasta is cooked. Remove from the heat and stir in the egg mix and mushrooms. Leave to stand for 1 min before stirring again, then season to taste. Add a little more water if the pasta looks too dry. Sprinkle over extra parmesan and grind over some black pepper, if you like.
Serves 1
Easy
Prep: 10 mins
Cook: 20 mins
Rustle up this healthy veggie carbonara with chestnut and baby button mushrooms in 30 minutes. It uses a one-pan method of cooking to save on washing-up
Healthy