Name: Mushroom carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: 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

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

Ingredients

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

Instructions

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.

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 8-10 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.