This Vegetarian Fettuccine Carbonara with Mushrooms featured on Healthy Seasonal Recipes is a healthier take on carbonara but is still creamy, saucy and full of flavor!

vegetarian fettuccine carbonara with mushrooms

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian


This delicious vegetarian fettuccine carbonara with mushrooms is easy to make and creamy. Bonus: it’s actually good for you!



  • 8 ounces whole-wheat fettuccine
  • 1 tablespoons extra-virgin live oil
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 10 ounces baby portobello mushrooms, sliced
  • 1/8 teaspoon crushed red pepper flakes or to taste
  • pinch salt
  • pinch pepper
  • 1 large egg
  • ½ cup freshly grated Parmesan cheese plus more for garnish


  1. Bring a large pot of salted water to a boil. When water boils, cook pasta until al dente according to package instructions. Reserve ½ cup of pasta cooking water. Drain thoroughly.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add shallots, and cook, stirring often until browned and caramelized 5 to 10 minutes.
  3. Add the garlic, mushrooms, red pepper, salt and pepper and cook, stirring often until the mushrooms are soft and browned, about 10 minutes.
  4. Whisk egg and ½ cup Parmesan in a small bowl.
  5. Add the hot pasta to the mushroom mixture and stir to combine. Add the egg mixture and a little of the hot pasta cooking liquid if necessary to thin the sauce if necessary.
  6. Serve with additional Parmesan cheese if desired.


  • Serving Size: 4 servings
  • Calories: 326
  • Sugar: 2 g
  • Sodium: 237 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Carbohydrates: 46 g
  • Fiber: 7 g
  • Protein: 17 g

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