Vegetable Carbonara- IGA Tasmania

Ingredients

• 3 tbsp extra virgin olive oil
• 1 cup sliced swiss brown mushrooms
• 4 garlic cloves, grated
• 2 zucchini/yellow squash, thinly sliced
• 1 bunch asparagus, halved and chopped
• 1/2 cup fresh or frozen peas
• 1/2 cup Campbell’s Vegetable Stock
• 2 egg yolks
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated parmesan
• 250g Vetta Pasta (of your choice)
• Bring a large pot of water for the pasta to boil over a medium high heat. While waiting, prepare your pasta sauce and veggies.
• Heat the olive oil in a pan over a medium heat.
• Add the mushrooms and garlic, and cook for 2-4 minutes, followed by the zucchini, peas and asparagus. Stir and cook for 2 mins and then add the stock.
• Wait for the stock to heat, then stir through the parsley and season with salt and pepper.
• Season the boiling pasta water with salt and cook your pasta until your liking.
• Drain the pasta and return to the pot. While hot, stir through the egg yolk, followed by your veggie sauce. Mix well and then divide among bowls.
• Sprinkle with parmesan and serve.