Healthy pumpkin soup
Make the most of pumpkins in the supermarkets in the autumn and make this warming and filling pumpkin soup. Serve with our savoury granola sprinkled on top
Mushroom carbonara
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 100g chestnut mushroomsquartered
- 100g baby button mushrooms
- 1 tbsp olive oil
- 2 garlic clovesfinely chopped
- 1 shallotfinely chopped
- 1 egg
- 10g parmesanor vegetarian alternative, finely grated
- small handful of parsleyfinely chopped
- 75g lasagne sheetsroughly broken
Nutrition: Per serving
- kcal673
- fat21g
- saturates5g
- carbs86g
- sugars13g
- fibre11ghigh
- protein29g
- salt0.4g
Method
step 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.
step 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.
