Nutters Vegan Mushroom Carbonara
You can't get much simpler and tastier than this easy mushroom carbonara
Ingredients - serves 2 portions.
- 1 jar of Original Nutters Béchamel Sauce.
- 200g of dried linguine.
- Half a punnet of mushrooms (we prefer a variety of different types).
- 1 tsp of olive oil.
- Salt & black pepper to taste.
- Fresh herbs to dress.
Cook the linguine in a pan of boiling salted water for 10-12 mins or until al dente.
Meanwhile, chop and slice the mushrooms, heat a frying pan and add the mushrooms with the olive oil and sauté for 3-4 mins or until the mushrooms are golden brown. Remove from the heat and season well with salt and pepper.
When the pasta is ready, drain the pasta in a colander, return to the pan, stir in our velvety béchamel sauce - the mixture will thicken as the heat from the pasta ‘cooks' it. Stir in the mushrooms.
Serve straight away, add chopped herbs and enjoy!