Vegan carbonara | Good Food

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