Bastard’s vegan spaghetti carbonara


Ingredients (serves 2):

2 portions spaghetti noodles

1/2 red onion, finely chopped

4 cloves garlic, crushed

Olive oil

1 glass white wine/ sherry

Sliced mushrooms

Frozen peas 

1 tbsp tahini/ nut butter

150g/ml Vegan cream cheese (I used garlic and herb flavour) 

1 tbsp lemon juice 

1 tbsp mustard (any) 

Spinach and pine nuts (optional)

Salt and pepper to taste 


Method: 

1. Salt and boil water, and add spaghetti 


2. On a medium heat, fry the garlic and onion-and pine nuts if you have them- in olive oil/ vegan butter


3. Add tahini/nut butter, wine/sherry, lemon and mustard


4. Add cream cheese, mushrooms and peas if using, stir and taste. 


5. When spaghetti is 3/4 cooked, pour into frying pan with a little of the pasta cooking water- or if the water is very salty, just fresh hot water


6. Simmer (if using, add the spinach now) until all ingredients are cooked, taste, and serve immediately 

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