Pasta Mushroom Recipe
September 10, 2012
Pasta Mushroom Recipe
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.
- Serves: 4 serves
- Preparation Time: 5 minutes
- Cook Time: 15 minutes
Ingredients:
- 350 grams of mushrooms thinly sliced
- 3 cloves of fresh garlic sliced
- 1 tablespoon of olive oil
- fresh fetta pieces
- fresh basil leaves
- 2 egg yolks
- Tagliatelle pasta
- freshly ground pepper
Steps:
- Put the pasta into boiling water to cook according to instructions
- Add the garlic, mushrooms and oil to a pan and cook until the mushrooms soften
- Drain the cooked pasta and then return it to the saucepan it was cooked in
- Add the garlic and mushrooms to the saucepan with the pasta and stir through
- Add the basil and stir again, lifting the pasta to cool it slightly. Do this for a few minutes
- Add the egg yolks and stir through then season generously with freshly cracked pepper and salt
- Add the fetta to serve
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.
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
What a lovely pasta dish! I’m so impressed that you make your own feta!
Thanks Deb! I am loving making as much as possible from scratch. Feta is so easy to make too 🙂
What a gorgeous addition to Meatless Monday recipes! I just love that egg yolks almost magically turn into a delicious creamy pasta sauce.
How lovely that you have your own supply of eggs as well – I’d love to do it myself one day, so much better than buying ‘free range’, or goodness knows what you’re getting from the supermarkets these days!
Hi Christie, thanks for visiting 🙂 Yes fresh eggs are really amazing in comparison. I love that I can feed my chooks the scraps from cooking and with produce from my garden and they recycle it back around as eggs. I love it!
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Oh I’m so jealous of your chickens! Fetta and mushrooms are such a great combo!
I made this recipe for my skinny, fussy, veggie hubby tonight and he loved it. Thank you!!!
You have given me a good giggle Seana! Thanks for the feedback, it is lovely of you to come back and tell me. I am glad your hubby liked it. K x