This is my vegetarian version of the popular dish “spaghetti carbonara” . I have given it my own twist by trying to cut down on the calories as the original carbonara is made with cream and beaten eggs. Ive also flavored it with “brie” as i had some left over in the fridge which had gone a little hard. The result was quite amazing and i was taken aback and thats why i decided to share the recipe with all of you. It was a sunny sunny day in valencia when i took out the pic and i had the sun shining throughout my home…so thats why the pic is the way it is….. I am a cook….not a professional photographer!!!! So…for all of you who dont wanna eat meat…try carbonara the Nitu Didi way!!!!
3 bowls of cooked pasta of your choice al dente, i used spaghetti
1 bowl of mixed mushrooms, chopped fine
1 heaped tablespoon of white flour
2 cups of milk ( i used semi skimmed milk)
60-100 grams of brie cheese, chopped
salt and pepper to taste
2 tablespoons of butter
Heat the butter in a pan and add the flour and mix for a few seconds and then add the milk stirring continuously to prevent any lumps. Cook til the mixture thickens and then add the mushrooms and let it cook till the mushrooms are done. Season with salt and pepper and then add in the brie cheese and cook till cheese melts. Add the pasta and mix it all well till the sauce coats the pasta. Serve hot.
NITU DIDI TIP: you can use any cheese of your choice and can lessen or increase the amount
you can use cream instead of milk…if using cream omit the flour. Sautee the mushrooms in butter and add cream and the cheese and then the pasta.
if you dont like mushrooms you can use any vegetable you like 🙂