Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Kale and mushroom carbonara recipe

26 ratings

A creamy bowl of carbonara is the ultimate pasta dish - simple, yet luxurious and delicious all at the same time. This version is packed with veg instead of the usual pancetta or bacon, adding a splash of colour with peppery kale and earthy flavour with mushrooms. To make this recipe vegetarian, swap the Parmesan for a vegetarian hard cheese and check the packaging of any other cheese used. See method

Serves 4
5-10 mins to prepare and 25 mins to cook
667 calories / serving
Vegetarian

Ingredients

1 tbsp olive oil
knob butter
1 x 250g pack chestnut mushrooms, sliced
2 garlic cloves, finely chopped
5 sprigs thyme, leaves only
300g dried linguine or tagliatelle pasta
200g kale
2 eggs
1 x 150ml carton single cream
50g Parmesan, finely grated, plus extra to serve
1 x 200g pack Taleggio cheese (or Brie, Camembert or Gorgonzola for fans of blue cheese), cut into small cubes

If you haven't got linguine, try using spaghetti instead

Each serving contains

Energy
2795kj
667kcal 33%
Fat
35g 50%
Saturates
19g 94%
Sugars
7g 8%
Salt
1.8g 31%

of the reference intake
Carbohydrate 62.5g Protein 30g Fibre 4.6g

Method

Heat the oil and butter in a large nonstick frying pan. Add the mushrooms, season and then fry over a high heat, stirring occasionally, for 8-10 mins until tender and golden. Add the garlic and thyme and stir-fry for 2 mins. Remove from the heat and set aside.
Bring a large pan of water to the boil. Add the linguine or tagliatelle and cook according to the pack instructions until al dente.
Put the kale in a large bowl and cover with boiling water, set side for 5 mins, then drain well and add to the pan with the mushrooms; season to taste, and mix well.
In a jug, whisk together the eggs, cream and Parmesan along with a little seasoning.
Check the pasta is al dente and then drain, reserving a couple of tablespoons of the cooking water. Return the pasta to the pan along with the reserved cooking water. Over a very low heat, add the creamy egg mixture and the cheese, tossing the pasta continuously for a couple of mins. Add the mushrooms and kale and toss again.
Divide the pasta between 4 bowls and sprinkle with extra Parmesan, if you like.

See more Pasta recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.