Vegan Mushroom Carbonara Recipe | Tesco Real Food

Ingredients

• 75g dairy-free butter or olive oil
• 1 medium onion, diced
• 4 garlic cloves, finely chopped
• 60g plain flour
• 200ml white wine
• 700ml unsweetened soya or almond milk
• 1 tbsp miso paste
• ½ tsp smoked paprika
• ½ tsp garlic granules
• 500g spaghetti
• 240g frozen peas
• 1 tbsp capers
• chopped fresh parsley, to serve
• 240g shiitake mushrooms, sliced
• 4 tbsp reduced-salt soy sauce
• 2 tbsp olive oil
• ¾ tsp smoked paprika
• 1 tsp garlic granules