Recipe: Skinny Vegetarian Carbonara with Chestnut Mushrooms & Brussels Sprouts (optional…)

Skinny Carbonara with Chestnut Mushrooms and Brussels Sprouts

I’m a big fan of carbonara sauce, (minus the bacon of course), but it has to be a very occasional treat if made ‘properly’ with lashings of double cream.  I recently saw Jamie Oliver making it with fromage frais instead and decided to have a go with this Skinny Vegetarian Carbonara.  

I had some brussels sprouts left in the fridge, and they make this into a lovely festive supper – you could even add some chopped vacuum-packed chestnuts if you had some.  But this would work well with all sorts of festive flavour combinations.   How about:

Stilton, Broccoli & Walnut, (boil the broccoli and the linguine in the same pan, then stir chopped walnuts and stilton through the sauce)
Chestnut, Watercress & Portobello Mushrooms, (thickly slice the mushrooms and fry gently with some garlic, stir through the sauce with the chopped vacuum-packed chestnuts and chopped watercress)
Beetroot & Goat’s Cheese (if you didn’t mind it being pink!), (stir chopped vacuum-packed beetroot and sliced goat’s cheese through the sauce)

Skinny Carbonara with Chestnut Mushrooms & Brussels Sprouts (optional...)
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: Serves 4
  • 400g Linguine (or spaghetti, tagliatelle or any other pasta will do)
  • 2 eggs plus 1 egg yolk
  • 5 tbsp yoghurt or low fat créme fraiche, or a combination of both
  • 75g hard cheese (I used Sainsbury's basic Italian Hard Cheese, but any combination is also fine - cheddar will do)
  • 1 leek, thinly sliced
  • 250g chestnut mushrooms, thickly sliced
  • 8-10 brussels sprouts, thinly sliced (optional!)
  • 1 clove garlic, crushed
  • Olive oil
  1. Put the linguine in a large pan of salted boiling water and bring to the boil.  Simmer for 8-10 minutes until al dente.
  2. In the meantime, heat 2 tbsp oil in a frying pan.  Add the leek and brussels sprouts and cook on a medium heat until softened, then add the mushrooms and season well with salt and black pepper.  Continue to cook until the mushrooms are soft, then turn off the heat and set aside.
  3. Beat together the eggs, yoghurt and cheese.  When the pasta is ready, drain it and quickly return to the pan, and put the pan back onto a medium heat.  Add the egg mixture, and continue stirring until the sauce has thickened.  Stir through the leek, mushrooms& sprouts and cook for a further minute until piping hot throughout.
  4. Serve immediately!

Skinny Carbonara with Chestnut Mushrooms and Brussels Sprouts


  1. This is the food that people like to eat…and it’s great to have a skinny option. Lovely, x

  2. it’s Look yum and fantastic
    Thanks for great recipe 🙂

  3. Thanks for the recipe, looks great! Just wondered, at what point do you add the crushed garlic or does it not really matter? Sorry if I missed it.

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