Description
This delicious vegetarian fettuccine carbonara with mushrooms is easy to make and creamy. Bonus: it’s actually good for you!
Ingredients
Units
Scale
- 8 ounces whole-wheat fettuccine
- 1 tablespoons extra-virgin live oil
- 3 shallots, minced
- 3 garlic cloves, minced
- 10 ounces baby portobello mushrooms, sliced
- 1/2 teaspoon smoked paprika, optional
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1/8 teaspoon crushed red pepper flakes or to taste
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots, and cook, stirring often until browned and caramelized, about 4 minutes
- Add the garlic, mushrooms, smoked paprika, salt, pepper and red pepper to the mushrooms and cook, stirring often until the mushrooms are soft and browned, 6 to 7 minutes.
- Meanwhile, when the pasta water boils, cook pasta until al dente according to package instructions. Reserve 2 cups of pasta cooking water. Drain thoroughly.
- Whisk egg and ½ cup Parmesan in a small bowl.
- 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.
- Serve with additional Parmesan cheese if desired.
Notes
To Reheat
portion out the amount of pasta you’d like into a small saucepan. Add a drizzle of water or vegetable broth, then cover it with a lid and turn the stovetop on to a low heat. It will take a few minutes to reheat the pasta, but it tastes so much better when warmed up this way.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 326
- Sugar: 2 g
- Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 17 g