Spaghetti with mushroom carbonara 🍄😚

The first thing we will do is to boil the pasta. I will use whole wheat macaroni, but you can use the type of pasta that you like and if it is whole wheat much better.

Now we will start with the vegetables. We will cut 2 cloves of garlic into slices, although I chopped it, as well as the onion so as not to find big chunks at the time of eating it. We will also cut half a zucchini into small cubes and the mushrooms into slices.

Next, pour a spoonful of EVOO in a large frying pan, with a little bit of bottom, and when it is hot, add the garlic. When it starts to brown, add the onion and stir continuously so that the garlic does not burn. This way we will avoid that it gives a bitter taste that would spoil the dish. Cook over medium-high heat for 5-7 minutes.

After this time add the zucchini and cook for 5 more minutes. Stir. Add the mushrooms and stir for 5 more minutes. It is important to be careful not to burn them.

Now add the milk (or you can also add soy beverage, if you prefer). Turn up the heat and let it boil for 3 minutes.

Add the soy sauce, oregano, salt and ground pepper to taste. Mix the corn starch with two tablespoons of milk and add it to the pan. When it starts to boil, cook it for a minute so that it thickens well. Lower the heat and add a quarter teaspoon of nutmeg.

Add the well-drained pasta and cook for 3 minutes, mixing everything very well.

Chef's trick 👩‍🍳❤: add grated Parmesan and mix well. Then we pour more grated parmesan on top again.