I saw this on Pinterest and thought “what a fantastic idea”! I’m always on the lookout for shortcuts in the kitchen and this saves on both time and washing up! The original recipe is from Foodie Place, but I’ve adapted it slightly, using an egg(s) instead of cream; it’s the Italian way to do creamy!
Ingredients (serves 6)
250g mushrooms, thinly sliced
2 courgettes, thinly sliced and quartered
generous handful frozen peas
2 cloves garlic, thinly sliced
2 sprigs thyme
4 1/2 cups or 1080 ml stock ( I used Marigold Vegetable Bouillon)
2 eggs, beaten combined with half the parmesan( if you don’t want to use eggs, substitute 1/2 small tub double cream or creme fraiche)
100g grated Parmesan
salt and freshly ground black pepper, to taste
- In a large pan , combine the spaghetti, mushrooms, courgettes, peas, garlic, thyme and the stock, place over a medium high heat and bring to the boil.
- Reduce the heat and simmer, uncovered, stirring occasionally to make sure the pasta cooks evenly. When the pasta is cooked through and the liquid has reduced (about 8-10 minutes), remove from the heat and add in the egg/Parmesan mixture (or cream/creme fraiche), stir until the mixture becomes creamy.
- Season to taste and serve with the rest of the Parmesan scattered over the top.
You can substitute different vegetables according to what you have in the fridge! I like green beans, cut in half.