Khushbu LalwaniThis week’s meat free Monday recipe holds a very special spot in my heart. I’m sharing recipes with you that I have an emotional connection with. Carbonara is a traditional Italian dish however I’m terrible at making the white sauce so I found a shortcut that turned out to be a shortcut to my boyfriend’s heart.
I moved to Geneva a few years ago and so did my boyfriend, thats where we met. We were both still students and eating in Geneva is quite expensive. We had only just met and I cooked him this carbonara recipe and he said it was the first time he had eaten so well since he had arrived. We still remember how we bonded over this delicious and comforting carbonara. I like to make it with linguini because it feels more special but you can use spaghetti too.
Ingredients (serves 3-4 people):
- 250gms chopped into four closed cup mushrooms
- 1 large onion chopped
- 300ml fresh single cream
- 1 bay leaf
- 1 vegetarian stock cube crumbled
- Salt and black pepper
- 1 tbsp olive oil
- Linguini cooked al dente
Method:
Heat the oil and fry the onions with the bay leaf until golden brown. Add the mushrooms and cook for 2-3 minutes until you see the mushrooms are begining to cook. Add the crumbled stock cube and stir. Add the single cream with the salt and black and as soon as it starts boiling simmer for 10 mins until mushrooms are cooked and sauce has thickened a little. Simple right?
Serve with linguini and conquer over your loved ones’ hearts!
