Pasta Mushroom Recipe
September 10, 2012
This pasta was begging to be made. I learned to make fetta last weekend and have been looking for excuses to eat it as much as possible. (I have already made a second batch as we have demolished the first batch in less than one week!)
I love the addition of the egg yolk to this dish, it gives the dish a lovely rich creamy flavour and adds a smooth silky texture to the pasta. This is a meatless version of a traditional carbonara (with no cream). It also is very quick to make, ready in about 20 minutes. Although it is only Monday this recipe also qualifies for Fresh and Fast Friday. Our chooks are on the lay so we have a constant supply of bright yellow yolk eggs.
This post is linked to Veggie Mama’s Meatless Monday series. Check out her yummy looking Black Bean and Corn Salsa in today’s post.
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