Creamy Veggie Spaghetti Carbonara

Name: Creamy Veggie Spaghetti Carbonara with Roasted Truffle Mushrooms
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 170 g Spaghetti; 2 unit(s) Egg; 56 mL Cream; 200 g Mixed Mushrooms; 7 g Chives; 2 unit(s) Garlic, cloves; ½ cup Parmesan Cheese, shredded; 2 tbsp Garlic Spread; 56 g Baby Spinach; 1 g Truffle Sea Salt; 0.13 tsp Pepper*

with Roasted Truffle Mushrooms

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Creamy, simple and oh-so-satisfying, this mushroom pasta is ready in a jiffy and will wow everyone at the dinner table.

Ingredients: Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Grade A egg • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Chives • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).

Tags:

Veggie

•Quick

•New

•Low CO2

Allergens:

Wheat

•Egg

•Milk

•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

170 g

Spaghetti

(Contains: Wheat)

2 unit(s)

Egg

(Contains: Egg)

56 mL

Cream

(Contains: Milk)

200 g

Mixed Mushrooms

7 g

Chives

2 unit(s)

Garlic, cloves

½ cup

Parmesan Cheese, shredded

(Contains: Milk)

2 tbsp

Garlic Spread

(Contains: Soy May contain traces of: Sulphites, Milk)

56 g

Baby Spinach

1 g

Truffle Sea Salt

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp

Pepper*

Nutrition Values

Calories720 kcal

Fat34 g

Saturated Fat15 g

Carbohydrate70 g

Sugar5 g

Dietary Fiber6 g

Protein29 g

Cholesterol245 mg

Sodium850 mg

Trans Fat0.5 g

Potassium900 mg

Calcium400 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander

•Large Pot

•Measuring Cups

•Whisk

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water.
Strain spaghetti, then return to the pot, off heat.

Meanwhile, thinly slice mushooms.
Peel, then mince or grate garlic.
Roughly chop spinach.
Thinly slice chives.
To a medium bowl, add eggs and half the Parmesan, then whisk until eggs are frothy.
Add cream and whisk to combine. Set aside.

Heat a large non-stick pan over medium-high.
When hot, add garlic spread then swirl the pan to melt.
Add mushrooms. Cook for 3-4 min, stirring occasionally, until softened.
Add garlic. Cook for 1 min, stirring often, until fragrant. Season with half the truffle sea salt and pepper.

Once spaghetti is tender, return to the pot with and egg yolk mixture, over medium heat.
Cook for 1-2 min. Add another 1/4 cup reserved water and mix vigourously until noodles are coated and sauce has thickened.**
Remove the pot from heat and add spinach and mushrooms. Stir for 1 min, until spinach wilts. Season with remaining truffle sea salt and pepper, to taste.