Vegan Rigatoni Carbonara
Ingredients
- 80g dry pasta, i used rigatoni
- 1 garlic clove, minced
- thegreek_kitchen olive oil
- 2 rashers @this.uk this isn’t bacon, diced
- 60g @this.uk this isn’t salt & pepper chicken
- 4 chestnut mushrooms, sliced
- 60g @nushfoods natural cream cheese
- 1 tbsp nutritional yeast
- salt & pepper
- basil leaves to garnish
Preparation
Boil your pasta of choice until cooked, reserving a mug of the pasta cooking water for the sauce when it comes to straining the pasta
While the pasta is cooking, in a frying pan, fry off the garlic and mushrooms gently in a little olive oil
Add in the chicken and bacon and cook off for 3-4 minutes
Stir in the vegan cream cheese and 6 tablespoons of the pasta cooking water to loosen the sauce
Reserve some more pasta cooking water if you need to loosen the sauce further later
Add in the nutritional yeast and add salt and pepper to taste
If you want to loosen the sauce further, add another tablespoon of pasta cooking water but the sauce should be silky and just coat the pasta
Serve and eat immediately, garnishing with basil leaves