Mushroom & Brussels Sprouts Carbonara

1

Cook pasta al dente according to package directions, usually 10-12 minutes.

2

While the pasta is cooking, add 1 tbsp. oil to a large non-stick pan and heat over medium-high. Add mushrooms and shallots and cook for 4 minutes, stirring occasionally. Add Brussels sprouts and continue cooking, stirring occasionally, for 4 minutes. Season with paprika and soy sauce and cook for an additional 1 minutes.

3

While the vegetables are cooking, add 1 tbsp. olive oil to a second large frying pan, and heat over medium-high heat. Add garlic and sauté for one minute, stirring occasionally. Sprinkle in flour, stirring to combine. Sauté for an additional one minute to cook the flour, stirring occasionally. Slowly add vegetable broth, whisking to combine. Next, add milk, whisking until smooth and combined. Let mixture cook for 1-2 minutes until thickened, then stir in parmesan cheese, salt and pepper, mixing until cheese is melted. Reduce heat to low and simmer until pasta is finished cooking.

4

Drain pasta, then immediately add pasta to the sauce pan with cream sauce. Add sautéed vegetables, tossing to combine.

5

Serve with extra parmesan cheese sprinkled on top and enjoy!

6

Substitutions: Substitute your favourite pasta for spaghetti in this recipe. Chickpea or spelt pasta are great high-fiber options. Gluten-free? Easily substitute gluten-free pasta to make this dish gluten-free! Not a fan of mushrooms? Skip them or swap in sautéed peppers, zucchini or onions. Want to up the veggie-content of this recipe? Add in extra vegetables of your preference! Substitute butter for olive oil in the cream sauce if you please and use cooking oil of your choice for veggies!