Smoked Tofoo Carbonara

Serves 2 • Prep 10 min • Cooking 15 min
Vegans
Get this stuff
  1. 1 pack of Smoked Tofoo
  2. 1 tbsp olive oil
  3. 3 cloves of garlic
  4. 4 shallots
  5. 8 chestnut mushrooms
  6. 150 ml white wine
  7. 150ml soya single cream/vegan single cream
  8. 200g uncooked spaghetti pasta
To Serve
  1. Grating of vegan parmesan
  2. Sprinkling of fresh flat leaf parsley
Do this stuff
  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.
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