Tesco Kale and Mushroom Carbonara

Prep and Cooking time: 30-35 mins 

Ingredients

  • 250 g pack chestnut mushrooms
  • 2 garlic cloves, finely chopped
  • 5 sprigs thyme, leaves only
  • 300 g dried linguine or tagliatelle pasta 
  • 200g kale
  • 2 eggs
  • 150 g fromage frais 
  • 50 g parmesan 
  • 200 g pack of either Teleggio / Brie / Camembert / gorgonzola cheese, cut into small cubes 

Method

1. Add 1 tsp olive oil to a non stick frying pan and fry the mushrooms for 8-10 mins, until tender and golden. 

2. Add the garlic and thyme and stir fry for a further 2 mins. 

3. Cook the linguine / tagliatelle as per pack instructions. 

4. Put the kale in a large bowl and cover with boiling water. Set aside for 5 mins then drain and add to the pan with the mushrooms. 

5. In a jug, whisk together the eggs, fromage frais and parmesan. 

6. Drain the pasta, reserving a couple of tablespoons of the liquid. 

7. Return the pasta to the pan, along with the reserved liquid and then, over a low heat, add the creamy egg mixture and the cheese, tossing the pasta continuously. 

8. Add the mushrooms and kale and toss again.