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Kale and mushroom carbonara

This version of a classic pasta dish is packed with veg instead of the usual pancetta or bacon, adding a splash of colour with peppery kale and earthy flavour with mushrooms.

Serving: 4
Time: 35 minutes
Difficulty: Easy



  • 1 tbsp olive oil
  • Knob butter
  • 250g chestnut mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 5 sprigs thyme, leaves only
  • 300g dried linguine or tagliatelle pasta
  • 200g kale
  • 2 eggs
  • 150ml single cream
  • 50g Parmesan, finely grated, plus extra to serve
  • 200g Taleggio cheese (or Brie, Camembert or Gorgonzola for fans of blue cheese), cut into small cubes


  1. Heat the oil and butter in a large nonstick frying pan. Add the mushrooms, season and then fry over a high heat, stirring occasionally, for 8-10 mins until tender and golden. Add the garlic and thyme and stir-fry for 2 mins. Remove from the heat and set aside.
  2. Bring a large pan of water to the boil. Add the linguine or tagliatelle and cook according to the pack instructions until al dente.
  3. Put the kale in a large bowl and cover with boiling water, set side for 5 mins, then drain well and add to the pan with the mushrooms; season to taste, and mix well.
  4. In a jug, whisk together the eggs, cream and Parmesan along with a little seasoning.
  5. Check the pasta is al dente and then drain, reserving a couple of tablespoons of the cooking water. Return the pasta to the pan along with the reserved cooking water. Over a very low heat, add the creamy egg mixture and the cheese, tossing the pasta continuously for a couple of mins. Add the mushrooms and kale and toss again.
  6. Divide the pasta between 4 bowls and sprinkle with extra Parmesan, if you like

Recipe courtesy of Tesco. 

For more tasty pasta dishes, click here. 


To make this recipe vegetarian, swap the Parmesan for a vegetarian hard cheese and check the packaging of any other cheese used.