Who doesn’t love pasta? Carbonara is a popular Italian recipe with eggs and bacon, but this vegetarian carbonara is an excellent alternative because it offers the same benefits without the fat contained in bacon. Mushrooms Carbonara is delicious with any sauce, but eggs make this dish more nutritious than classic tomato sauce because eggs are high in protein. Mushrooms are low in calories and improve digestion. Basil and garlic give this Mushrooms Carbonara recipe a punch of flavor, and lemon adds a touch of freshness.
- 6 ounces orecchiette pasta (or your favorite pasta)
- 3 cups mushrooms (cremini or shiitake)
- 2 yolks
- 1 cup chopped basil
- 1 clove garlic
- 1/4 cup lemon juice
- 3/4 cup extra virgin olive oil
- 3 tablespoons extra virgin olive oil to cook mushrooms
Pasta: provides glucose, which fuels brain and muscles.
Mushrooms: low in calories and excellent sources of fiber and protein. They boost the immune system and improve digestion.
Yolk: rich in vitamins and minerals, promotes eye health.
Basil: contains antioxidants and acts as an anti-inflammatory.
Garlic: loaded with compounds that fight diseases, from common colds and infections to diabetes and cancer.
Lemon: excellent source of vitamin C; promotes hydration and aids digestion.
Extra virgin olive oil: lowers high blood pressure and supports brain health.
Black pepper: a digestive and blood pressure aid.
- Bring a pot of water (with salt) to a boil.
- Chop mushrooms and cook them in a pan with oil, salt, and pepper.
- Separate the yolk from the egg white and put the yolks in a blender.
- Chop the basil and put it in the blender.
- Squeeze half a lemon and add the juice to the blender.
- Add the clove of garlic to the blender.
- Add salt and pepper to the blender and turn it on.
- Set aside the cream that you will get after blending.
- Add the pasta to the boiling water (check cooking time).
- When the pasta is ready, drain it and put it back on the stove.
- Add mushrooms to the pasta, add cream, and stir using low heat.