Mushroom carbonara

Rustle up this healthy veggie carbonara with chestnut and baby button mushrooms in 30 minutes. It uses a one-pan method of cooking to save on washing-up

Ingredients

• 100 g chestnut mushrooms, quartered
• 100 g baby button mushrooms
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 egg
• 10 g parmesan or vegetarian alternative, finely grated
• small handful of parsley, finely chopped
• 75 g lasagne sheets, roughly broken

Steps

1. Cook the mushrooms in a large non-stick pan over a medium-high heat, shuffling the pan occasionally until deeply browned. Transfer to a plate. Drizzle the oil into the pan and cook the garlic and shallots for a few minutes until softened.
2. Put the egg, parmesan and parsley in a bowl and whisk with a fork to combine. Put the pasta and 400ml boiling water into the pan with the shallots and simmer for 8-10 mins until reduced and the pasta is cooked. Remove from the heat and stir in the egg mix and mushrooms. Leave to stand for 1 min before stirring again, then season to taste. Add a little more water if the pasta looks too dry. Sprinkle over extra parmesan and grind over some black pepper, if you like.