sarah's own natural garden

updates from our lifestyle block – gardening, chickens, green cleaning and more

Quick mushroom cabonara

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Mushroom cabonara

Mushroom cabonara

Ingredients – serves 2

  • 200g fresh pasta (less for dried  – about 130-150g)
  • 3 saffron stigma or a pinch of dried turmeric
  • 3 spring onions
  • 100 g oyster mushrooms
  • 3 big handfuls of spinach
  • 2 eggs
  • 50g parmesan cheese

Prep

The cook time isn’t long so get everything prepared first –

  • Soak the saffron or turmeric in water
  • Put water on to boil for the pasta
  • Whisk the two eggs
  • Remove the stalks from the mushrooms and dice. Tear or roughly slice the rest of the mushrooms
  • Slice spring onions
  • Cut or tear spinach (roughly quarter each leaf)
  • Grate parmesan

Cook

Cooking the spring onion & mushrooms will take about ten minutes so put your pasta onto cook accordingly – ie for fresh pasta (3-5 mins) start the veg first but for dried pasta (10-12mins) put the pasta onto cook first.

  • Saute the diced spring onions and oyster mushroom stalks in your choice of oil, ghee or butter.
  • After 2-3 mins turn down the heat down and add the saffron (or turmeric) water.
  • If you’re using fresh pasta put it onto cook around here.
  • Cook for another 3-4 minutes until the stalks are cooked. Add more water or oil if necessary to stop the pan catching.
  • Add the rest of the mushrooms and pile the spinach on top of that. Put the lid on to steam the veg at a very low heat while dealing to the pasta.  (Depending on your cook top you could even turn the element off if the ring retains enough heat at this point).
  • Drain the pasta and put it back into the hot pot.
  • Add the beaten eggs and use a spatula to mix them through the pasta – they will scramble.
  • Add the parmesan and cooked vegetable mix and stir through.
  • Season with salt and pepper, garnish with finely diced parsley or coriander and serve immediately.

Notes

  • If you’re using real free range eggs they will make the pasta quite heavy (ie filling) but naturally yellow and they add their own aromatics. Season accordingly if not.
  • The mushroom/saffron mix is subtle in taste.  Accompany the dish with steamed vegetables or a fresh salad to not overpower the flavours.
  • Eggs and mushrooms are high in protein but add a nice steak or sausages if you can’t go without the meat!
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