Vegan carbonara - Master recipes
Boil the spaghetti for 10 mins or following pack instructions until al dente, reserving a little of the water. Put the cashews, bouillon and mustard in a bowl, then pour over 350ml boiling water....
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Ingredients
- 360g wholewheat spaghetti -
- 85g unsalted cashew nuts -
- 2 tsp bouillon powder -
- 2 tsp English mustard powder -
- 1 tsp olive oil -
- 200g baby chestnut mushrooms, halved and thinly sliced -
- 3 garlic cloves, 2 finely grated -
- 1 tsp smoked paprika -
- 2 courgettes (about 320g), peeled then grated -
- 4 tsp nutritional yeast flakes, optional -
- 320g spinach, half cooked each evening as a side dish -
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