Zucchini And Mushroom Carbonara With Fresh Basil

I had one of those days yesterday. You know the kind. I had a crap-ton (that’s an actual measurement) of stuff on my to-do list and then I woke up to two sick kids and a sick husband. And just like that, my busy day became insane. So insane in fact that I landed up doing exactly nothing. Because between taking them all to the doctor and catching up on my admin, I was left with exactly 13 minutes in the afternoon and you know what I chose to do? Play Two Dots on my phone whilst lying on my bed. I’m so efficient you guys. So when dinner time came around, I knew I wanted something quick, something easy and something filled with vegetables to get my family back up to strength. Let’s face it, that’s not a very hard thing to accomplish, especially considering how vegetables have been the star of most of our meals for the last couple of months. I find the times I cook meat, it’s for a special meal or something super quick like a few strips of bacon in a pan to crisp up for a salad or quick pasta or chicken breasts, bashed until they’re nice and thin and quickly grilled to be served with salad. I just don’t have that big of an appetite for meat on a daily basis anymore. Let’s get real though, I’m not about to turn vegetarian but I have fallen more and more in love with vegetables over the last year. So whipping up a tasty dish revolving around vegetables is a pretty easy task for me lately. I decided to quickly fry some sliced mushrooms and zucchini with garlic before adding some eggs mixed with cream, a squeeze of lemon juice and finishing it off with a generous grind of white pepper for a quick and easy carbonara of sorts. I could’ve actually eaten it just like that it was so bloody delicious but I tipped in some al dente penne and finished it off with a little of the pasta’s cooking water to add extra creaminess. A little fresh basil to top and hey presto. Simple, delicious, nutritious(-ish) pasta in less than 20 minutes. Who’s winning now?