Zucchini and mushroom carbonara

Zucchini and mushroom carbonara with fresh basil

For an easy, delicious dinner recipe, look no further. This creamy zucchini and mushroom carbonara is a great vegetarian weeknight dinner.
Course Easy, Pasta, Quick, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6
Author Alida Ryder


  • 3 tablespoons olive oil
  • 250 g mushrooms sliced
  • 3 large zucchini halved then sliced into 1cm pieces
  • 2 garlic cloves thinly sliced
  • 2 eggs
  • 3/4 cup cream
  • juice of 1/2 lemon
  • salt & pepper to taste

to serve

  • 500 g cooked penne pasta reserve 1 cup of the cooking water
  • handful fresh basil leaves


  • Heat a large frying pan over high heat then add the olive oil.
  • Add the mushrooms and fry until golden brown then add the zucchini and fry for another 3-5 minutes. Add the garlic and allow to cook for 30 seconds. Take off the heat.
  • Whisk the eggs with the cream, lemon juice, salt and pepper.
  • Add the cooked pasta to the vegetables then pour in the egg mixture, working quickly stir to coat the pasta and vegetables in the sauce. The residual heat in the pan will cook the egg but continue stirring or else you'll land up with bits of cooked egg in your sauce. Add a little splash of the reserved pasta water to loosen the sauce.
  • Top with the fresh basil and serve.