Recipe: Perfect Sweet Potato and Mushroom Carbonara

Delicious, fresh and tasty.

Sweet Potato and Mushroom Carbonara. Loaded with veggies, this spiralized sweet potato vegetable noodles recipe--our healthy take on a traditional carbonara recipe--achieves superfood status with the addition of spinach and mushrooms. Look for large, straight sweet potatoes to make the longest veggie noodles. LENTIL MUSHROOM STEW With SWEET POTATO MASH Instant Pot

Sweet Potato and Mushroom Carbonara This sweet potato carbonara is made spicy with some red pepper and sriracha for a great, noodle-less version of a classic pasta comfort food. Now I'm desperately researching how I can somehow find. Delicious Shrimp Carbonara made with sweet potato "noodles" for extra nutrition and color! You can Have Sweet Potato and Mushroom Carbonara using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Sweet Potato and Mushroom Carbonara

  1. What You needis 1 medium of Japanese sweet potato.
  2. Lets Go Prepare 100 grams of Mushrooms of your choice.
  3. It's 1/2 large of Onion.
  4. Lets Go Prepare 3 slice of Bacon.
  5. It's 1 large of clove Finely chopped garlic.
  6. What You needis 200 ml of or so ◎ Milk.
  7. It's 1/2 tsp of ◎ Salt.
  8. It's 40 grams of Processed cheese.
  9. What You needis 1 of Egg.
  10. Lets Go Prepare 1 of Black pepper.
  11. It's 1 tbsp of Olive oil.
  12. Lets Go Prepare 1 dash of Dried parsley.

This is my favorite so far because it combines sweet potatoes, shrimp, and bacon … yum. Even if you aren't completely grain free, using sweet potato strings in place of pasta is an. This delicious vegetarian fettuccine carbonara with mushrooms is easy to make and creamy. Bonus: it's actually good for you!

Sweet Potato and Mushroom Carbonara instructions

  1. Cut the sweet potato up roughly into about 2cm pieces, and soak in water for about 10 minutes..
  2. Cut the onion and bacon into 1 cm wide pieces. Prepare mushrooms of your choice. Finely chop the garlic..
  3. Put the olive oil and garlic in a pan and heat over low heat. Once you can smell the garlic add the bacon and cook until browned..
  4. Add the onion, and stir-fry it slowly over low-medium heat until wilted and softened..
  5. Add the drained sweet potato and the mushrooms and stir fry. Turn the heat down to low, cover with a lid and simmer for a bit more than 10 minutes..
  6. After 10 minutes, turn the heat off, open the lid and check a piece of sweet potato for doneness. If it's done, rip up most of the cheese and add to the pan..
  7. Drizzle in the beaten egg, season with black pepper and it's done. Transfer to serving plates and sprinkle with parsley..
  8. Rip up the remaining piece of cheese and scatter on top as you would grated cheese. You can use grated cheese instead..
  9. Add a little nutmeg and/or cinnamon here to taste. I love this but it's totally optional..
  10. The amount of milk left in the pan varies depending on the size of your pan and the simmering time, so keep in mind that the cheese will harden up when cooled. Adjust the amount of milk accordingly..
  11. This photo shows how it looks just after the egg is added. The moisture will dissipate right away. The key to a nice finish for this dish is to stop cooking when it's still rather moist..
  12. If using a microwave to cook this, the potato should be soft and silky rather than dry and floury, so microwave first for 3 minutes, and simmer for 5 minutes at 500 W..

It's filled with beautiful photographs, and so many recipes I want to try. First on my list was this vegetarian fettuccine carbonara made with meaty mushrooms and caramelized. One thing that I liked about this Bacon and Mushroom Carbonara (aside from its delicious taste) is its ease of preparation. The cooking process is simple and it can be completed Pour Carbonara sauce over the pasta. Sprinkle some bacon and chopped parsley.