Eggless Spaghetti Carbonara

I feel so accomplished when I make a vegetarian dish. No idea why, especially since I myself am not even a vegetarian, but then again, I do not eat most types of meat and even what I do is in limited amounts – so maybe at some level it does make sense.

Anyway, the recipe is simple enough. And the taste makes it worth the small effort you need to make the sauce from scratch at home.

I kept it totally vegetarian but I did add crumbled bacon on top as a garnish.

Try it and tell me what you think.

1 Onion – chopped
6 Mushrooms – sliced
1/2 Capsicum – sliced Red and Yellow
2 Tablespoons Flour
1 Tablespoon Corn Starch
2 cups of milk
1 cup Parmesan Cheese
Salt and pepper to taste
Red Chilli Flakes

Heat olive oil and saute the onions till soft
Add in capsicums and mushrooms and allow to cook
Add in the flour and 2 cups of milk
Simmer to thicken adding salt and pepper to taste
Add the parmesan cheese

Mix the corn starch in 1/2cup of reserved pasta water
My secret flavouring is a mushroom stock cube
Allow to thicken to desired consistency

Pour over warm spaghetti or any long pasta of your choice and garnish with bacon or chopped sausage or both – and some coriander.

Stop reading. start cooking – eat this and come back to tell me how you would rate this recipe! See ya!!