Vegan Spaghetti Carbonara

We create a smokey mushroom ‘bacon’, which is tangy and sweet, and balances perfectly with the creamy almond sauce.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F and line a large tray with baking paper.

   
2. 2

   Put the soy sauce, olive oil, maple syrup, tomato purée, smoked paprika, and pinches of salt and pepper into a mixing bowl. Stir to combine. Add the mushrooms and mix until they are fully coated in the sauce.

   
3. 3

   Transfer the mushrooms to the lined baking tray, spread out evenly and bake for 20 minutes.

   
4. 4

   Put the frozen peas into a bowl and cover with hot water from the kettle. Leave to one side for the peas to thaw.

   
5. 5

   Cook the pasta as per the packet instructions, then drain.

   
6. 6

   A few minutes before the mushrooms are ready, put the almonds, almond milk, miso paste, lemon juice and a generous pinch of pepper into a fast-powered blender. Add the garlic clove, then blitz everything together until the sauce is completely smooth.

   
7. 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. 8

   Add the mushroom bacon and give everything a final stir.

   
9. 9

   Serve the pasta in bowls and top with a generous helping of vegan parmesan and fresh parsley leaves. Yum!