Wild Mushroom & Pea Shoots Carbonara

You Will Need

  • 70g of pea shoots
  • 200g wild mushrooms
  • 2 tbsp olive oil
  • 25g butter
  • 500g spaghetti
  • 4 large eggs, beaten
  • 250ml double cream
  • 50g Parmesan cheese
  • Freshly ground black pepper
  • Extra Parmesan shavings for serving – optional


We all know that classic carbonara is a crowd-pleaser. Enjoy this healthy veggie carbonara with mushrooms and crunchy pea shoots and you fall in love with it!



  1. Heat 1 tablespoon oil and butter in a medium frying pan and cook the wild mushrooms until soft and tinged with brown, cut any large ones in half.
  2. Cook the spaghetti according to the packet’s instructions. In a medium bowl combine the eggs, cream and parmesan.
  3. Drain the pasta and return to the pan, add the egg mixture, return to the heat and cook on a low heat for 3 – 4 minutes stirring constantly until the egg mixture is only just cooked, stir through the mushrooms and the pea shoots.
  4. Drizzle with the extra olive oil if desired and serve with shavings of parmesan and freshly ground black pepper.

Prep time: 8 minutes
Cook time: 15 minutes
Difficulty: Easy
Serves: 4