Wholegrain penne carbonara

Name: wholegrain penne carbonara
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g portobello mushrooms tray; 1 zucchini; 350 g baking flour; 2 el olive oil basil; 300 g wholegrain penne; 75 g Grana Padano cheese broken; 150 ml Greek yoghurt; 3 medium sized egg

Italian whole grain pasta carbonara without meat.

Ingredients

Directions

Preheat the oven to 225 ° C.
Clean the mushrooms with kitchen paper. Cut the courgette into pieces, mushrooms in slices and cauliflower in small florets.
Mix the cauliflower florets in a baking tin with zucchini, mushrooms and olive oil.
Season with (freshly ground) pepper and (sea) salt. Fry the vegetables in the oven for 20-25 minutes until done.
Cook the penne al dente according to the instructions on the package. Grate the cheese.
In a bowl, stir in the yogurt with the eggs and ⅔ of the cheese. Season with salt and pepper.
Add some cooking liquid from the pasta and stir to a smooth sauce.
Drain the pasta and stir in the sauce. Heat the whole on very low heat while stirring until the sauce begins to bind.
Divide the pasta with the sauce over the bowls and scoop the roasted vegetables over it. Sprinkle with the rest of the cheese.