Wild Mushroom and Pea Shoots Carbonara

Main courseServes 4

A classic carbonara is hard to beat, but this healthy veggie version with mushrooms and crunchy pea shoots is a great light and healthy alternative during the summer months. Using fresh pea shoots from the team at West Yorkshire based salad growers WS Bentley, this quick and simple supper is one to return to time and time again. For more recipe inspiration visit www.wsbentley.co.uk


70g of pea shoots

200g wild mushrooms

2 tbsp olive oil

25g butter

500g spaghetti

4 large eggs, beaten

250ml double cream

50g Parmesan cheese

Freshly ground black pepper

Extra Parmesan shavings for serving – optional


  1. Heat 1 tablespoon oil and butter in a medium frying pan and cook the wild mushrooms until soft and tinged with brown, cut any large ones in half.
  2. Cook the spaghetti according to the packet’s instructions. In a medium bowl combine the eggs, cream and parmesan.
  3. Drain the pasta and return to the pan, add the egg mixture, return to the heat and cook on a low heat for 3 – 4 minutes stirring constantly until the egg mixture is only just cooked, stir through the mushrooms and the pea shoots.
  4. Drizzle with the extra olive oil if desired and serve with shavings of parmesan and freshly ground black pepper.