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
Prep:10 mins
Serves 1
100g chestnut mushrooms, quartered100g baby button mushrooms1 tbsp olive oil2 garlic cloves, finely chopped1 shallot, finely chopped1 egg10g parmesan or vegetarian alternative, finely gratedsmall handful of parsley, finely chopped75g lasagne sheets, roughly broken
STEP 1Cook 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 2Put 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 8-10 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.
