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Ingredients
- 1 pack of Smoked Tofoo
- 1 tbsp olive oil
- 3 cloves of garlic
- 4 shallots
- 8 chestnut mushrooms
- 150 ml white wine
- 150ml soya single cream/vegan single cream
- 200g uncooked spaghetti pasta
To Serve
- Grating of vegan parmesan
- Sprinkling of fresh flat leaf parsley
Get started
- Boil a pan of water. Add your pasta and cook according to the packet instructions.
- Heat a frying pan and add the olive oil.
- Finely chop the shallots and garlic then add to the pan, cooking until softened.
- Dice the Tofoo and add to the pan. Fry until lightly golden in colour.
- Slice the mushrooms, add to the pan and stir well. Cook for a couple of minutes, then add the white wine.
- Cook for about 5 mins until the white wine has reduced.
- Add the single cream, reduce the heat to medium/low and then cook for about 5 mins to thicken the sauce. Season to taste with salt and pepper.
- Add the drained pasta to the sauce and mix well.
- Serve the carbonara with a grating of parmesan and a sprinkling of fresh parsley.
