Vegan Pasta Carbonara

Monday night is Vegan Night in our house (my kitchen, my rules). 

I was going to do Pasta Puttanesca but decided last minute that it was too similar to the homemade pizza topping we'd had the previous night. And then I had a flash of inspiration to make a vegan Carbonara with some leftover plant bacon pieces and cashew nut cream.

Serves 4

400g spaghetti
40g cashews
1 small garlic clove, peeled 

1 tbsp ve

50g plant bacon pieces (I had unopened pack of Vivera Plant Bacon Pieces in the fridge)

1 tsp olive oil + more for tossing pasta

Salt & Pepper

Boil a kettle and pour 100ml boiling water over the cashews in a mug. Leave to soak.

Rough chop the plant bacon into small pieces, so it looks a bit like mince.  Fry gently in a small pan over a low heat for 5 minutes. Stir frequently as it sticks!

Cook the pasta in a large saucepan according to the instructions on the packet. Whilst the pasta is cooking liquidise the cashews, soaking water, and garlic.

When the pasta is cooked reserve a mug of cooking water and then drain. Tip back into the sauce pan and stir through about 1 tbsp of olive oil, then stir through the cooked plant bacon, cashew & garlic cream, a pinch of salt, and ground black pepper. Serve.

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