Whether your spending Valentine's with a partner, friend or paw-pal, this veggie carbonara will make you feel like you're at a restaurant without having to take one step out the front door.
Valentine's Day is a time to show your love for someone and what better way than to rustle up a delicious, creamy, heart-warming dinner? Not only that but this bowl of pasta is filled with goodness from our Cauliflower Tagliatelle which is high in protein and counts as 1 of your 5-a-day - and that's before you've even added any veggies to the pan!
You don't need to spend hours in the kitchen to produce something to rival a restaurant dinner. The ingredients list isn't long and complicated, and the method isn't some kind of mind-bending puzzle. It's just pasta, veggies, egg, cheese... and love (come on, it is Valentine's after all.)
This bowl of pasta is filled with goodness from our Cauliflower Tagliatelle - high in fibre and one of your 5-a-day!
Better yet, go solo this year and eat the entire pan to yourself. An evening of self-love starting with a big bowl of carbonara to nourish both heart and soul.
Mushroom and Courgette Carbonara
Serves 2 hungry people (or some leftover for lunch if you're leaving room for... pudding?)
1 medium courgette
3 portobello mushrooms (roughly 250g)
2 tbsp olive oil
1 garlic clove
1 pack Sunny & Luna Cauliflower Tagliatelle
2 whole eggs and 4 extra egg yolks
100g parmesan, grated
50g pecorino, grated
Salt and pepper
Basil, to serve
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If you're a meat eater, replace the courgette and mushroom with guanciale or bacon for a more classic carbonara. Or do a mix of meat and veggies.
Chop the courgette into chunky batons, slice the mushrooms into medium-sized strips and finely slice the onion.
Heat the olive oil in a frying pan on a medium heat then add the courgette, mushrooms, onion and a couple of pinches of salt. Cook until tender and lightly browned, about 5 minutes.
Meanwhile finely slice the garlic and set aside. Then whisk the eggs and yolks with the grated parmesan and pecorino and a good crack of black pepper.
Add the garlic to the frying pan and cook for another couple of minutes.
Bring a pan of water to a boil, add the tagliatelle and cook for 1 minute then drain, reserving half a cup of the pasta water.
Add the tagliatelle to the frying pan along with a splash of the reserved water and stir together.
Turn the heat down very low and add the egg mixture, being careful not to scramble the eggs. Gently stir together, adding more water if needed.
Serve with torn basil leaves.