Vegan Mushroom Chicken Bacon Carbonara
Ingredients
- 80g rigatoni pasta
- 1 garlic clove, minced
- Olive oil
- 2 rashers THIS Isn’t Bacon, diced
- 60g THIS Isn’t Salt & Pepper Chicken
- 4 chestnut mushrooms, sliced
- 60g natural cream cheese
- 1 tablespoon nutritional yeast
- Salt and pepper
Garnish
- Basil leaves
Preparation
Boil your pasta of choice until cooked, reserving a mug of the pasta cooking water for the sauce when straining the pasta.
While the pasta is cooking, fry the garlic and mushrooms gently in a little olive oil in a frying pan. Add the chicken and bacon and cook for 3-4 minutes.
Stir in the vegan cream cheese and 6 tablespoons of the pasta cooking water to loosen the sauce. Add the nutritional yeast and season with salt and pepper to taste. If needed, add more pasta water to adjust the sauce consistency.
Serve immediately, garnishing with basil leaves.