Veggie spaghetti carbonara with dried tomatoes, spinach and mushrooms
Ingredients
Instructions
- 350g Spaghetti
- 2 tbsp. tablespoons olive oil
- 2 shallots
- 25g Butter
- 500g button mushrooms
- 100g Candied tomatoes
- 2 large garlic cloves
- 4 handfuls baby spinach
- 4 tbsp. tablespoon soy sauce
- 3 eggs
- 10 cl Liquid cream
- 100 g grated parmesan
- 1 Bunch of basil
- Salt
- Pepper
- Cook the spaghetti as directed on the package.
- While the pasta is cooking, heat the olive oil over medium heat in a sauté pan and sauté the finely chopped shallots for 5 minutes.
- Add the butter with the sliced mushrooms and brown over high heat.
- Add the garlic, spinach, dried tomatoes and cook for another 5 minutes.
- Add the soy sauce and continue cooking for 3 minutes.
- In a small bowl, mix the eggs with the cream and the parmesan, pepper generously.
- Quickly add to the pan-fried mushrooms with a little of the pasta cooking water.
- Toss the pasta well until it is evenly coated in the sauce.
- If necessary, add a little more cooking water to make the preparation smooth.
- Divide the pasta among 4 plates and sprinkle with chopped basil and grated parmesan.
Veggie spaghetti carbonara with dried tomatoes, spinach and mushrooms
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