Spaghetti Carbonara

Based on a recipe by Gaz Oakley.

INGREDIENTS

Pasta 

• 250g dried pasta (gluten-free if required)

Sauce 

• 2T vegetable oil

• 1 small red or brown onion, finely chopped

• 2 cloves of garlic, minced

• 100g vegan bacon e.g. Sunfed, roughly chopped

• Small handful of fresh parsley, lightly chopped

• 120g Angel Food cream cheese, diced

• ½ cup soy milk

• 100g Angel Food mozzarella, grated

• 1 cup frozen peas 

Garnish 

• Fresh parsley

• Black pepper

How to cook Spaghetti Carbonara

1. Heat a large saucepan over medium heat & add the oil.

2. When the pan is hot add the onion & garlic. Sauté for a few minutes until softened & lightly golden, then add the bacon & parsley.

3. Cook pasta according to package directions.

4. Cook the sauce mix while stirring for about 2 more minutes then turn the heat down low.

5. Add the soya milk, cream cheese and mozzarella, and gently heat until the cheeses are melted. Add a little more soya milk if the sauce is too thick.

6. Add the peas and cook the sauce gently until the peas are cooked.

7. Taste for seasoning and add salt and pepper as desired.

8. Drain your pasta from the water & add it to the saucepan.

9. Stir the pasta making sure it’s coated in the sauce.

10. Serve straight away with chopped parsley and freshly ground black pepper.