Vegan Asparagus Carbonara - Better Food

Ingredients

• 1 tbsp olive oil
• 200g Tempeh Meades tempeh, 1cm cubes
• 1/2 onion, chopped
• 1 tbsp GingerBeard’s Moor Ketchup
• 1 tsp paprika powder
• 1/2 tsp smoked salt
• 1 tsp soy sauce
• Black pepper
• 260g wholewheat spaghetti
• 50g cashews
• 250ml Minor Figures oat m*lk
• 1/2 tsp white miso paste
• 2 tbsp nutritional yeast
• 1 tbsp fresh parsley, chopped
• 2 garlic cloves, crushed
• 5-6 asparagus spears, cut into quarters, keep the tips separate