Lunch

Mushroom Carbonara

This mushroom carbonara is a twist on the classic. Warm and comforting, this recipe can really hit the spot. Perfect for the whole family. Read more here.

Cooking Time

10 minutes
Prep Time20 minutes

Lunch

Ingredients
Direction

2 tbsp Flora 100% Natural Ingredients
300g mixed mushrooms, sliced
1 tbsp chopped thyme leaves, plus extra leaves to serve
1 garlic clove, grated
3 egg yolks
50g vegan parmesan
200g spaghetti

Bring a large pan of salted water to the boil. Heat the Flora in a large frying pan over a high heat. Add the mushrooms and thyme and fry for 5 mins, until completely softened. Add the garlic and cook for 1 min further. Set aside.
Cook the pasta in the salted water for 2 mins less than packet instructions. Whisk the egg with most of the parmesan. Use tongs to slosh the pasta from the water into the frying pan and place it back on the heat. Add a ladle of pasta water and toss. Working quickly, remove from the head and add the yolk mix and stir vigorously, tossing to create a silky sauce.
Tip into bowls and top with extra parmesan and thyme leaves. Season with black pepper.