Vegan Spaghetti Carbonara

Method

1. Preheat the oven to 200°C / 390°F and line a large tray with baking paper.
2. Add the soy sauce, olive oil, maple syrup, tomato puree, smoked paprika, and pinches of salt and pepper, to a mixing bowl. Stir to combine. Roughly slice the mushrooms, then transfer to the mixing bowl and combine together until the mushrooms are fully coated in the sauce.
3. Transfer the mushrooms to the lined baking tray, spread out evenly and bake for 20 minutes.
4. Add the frozen peas to a bowl and cover with hot water from the kettle. Leave to one side for the peas to thaw.
5. Cook the pasta as per the packet instructions, then drain and leave to one side.
6. A few minutes before the mushrooms are ready, add the almonds, almond milk, miso paste, juice from the lemon and a generous pinch of pepper to a fast-powered blender. Peel the garlic and add it to the blender, too, then blitz everything together until the sauce is completely smooth.
7. Pour the almond sauce into a pan over a low-medium heat. Drain the peas and add them to the sauce. Give everything a stir. As soon as the sauce is hot enough to serve, add the drained pasta and stir everything well to combine.
8. Next add the mushroom bacon and give everything a final stir.
9. Serve the pasta in bowls and top with a generous helping of vegan parmesan and fresh parsley leaves. Yum!