Here's a super quick veggie version of classic carbonara, for those days where you're especially short on time. We've used portobello mushrooms, grated cheddar and oregano. We're serving it with a quick carrot salad. We've used garlic powder, but you can of course use finely minced fresh garlic instead. Enjoy!

Directions

1. Cook the spaghetti according to the packet.

2. Clean and slice the mushrooms. Fry on a pan in some butter for 3-4 minutes. Add garlic powder or finely minced garlic, and oregano.

3. Beat the eggs and mix with cheddar, some salt and pepper.

4. Drain the spaghetti and mix with mushrooms, egg and cheese, and pasta. Heat while stirring, so the egg is warmed throughout. Season with some salt and pepper.

5. Make a quick salad by slicing the apple, mixing with grated carrot and top with dressing of your choice.

6. Serve the yummy and piping hot carbonara with carrot salad. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help slice the apple. They can also mix the egg and cheddar.