Main Ingredients

Suitable for Vegans

1 pack of Smoked Tofoo

1 tbsp olive oil

3 cloves garlic

4 shallots

8 chestnut mushrooms

150ml 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

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Smoked Tofoo Carbonara

Serves 2 • Prep 10 min • Cooking

Smoked Tofoo Carbonara
Main Ingredients

Suitable for Vegans

1 pack of Smoked Tofoo

1 tbsp olive oil

3 cloves garlic

4 shallots

8 chestnut mushrooms

150ml 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

Method

Underline

1. Boil a pan of water. Add your pasta and cook according to the packet instructions.

2. Heat a frying pan and add the olive oil.

3. Finely chop the shallots and garlic then add to the pan, cooking until softened.

4. Dice the Tofoo and add to the pan. Fry until lightly golden in colour.

5. Slice the mushrooms, add to the pan and stir well. Cook for a couple of minutes, then add the white wine.

6. Cook for about 5 mins until the white wine has reduced.

7. 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.

8. Add the drained pasta to the sauce and mix well.

9. Serve the carbonara with a grating of parmesan and a sprinkling of fresh parsley.