Pasta is a great quick meal. But if you are someone who tends to chuck tomato sauce on their pasta and are getting a little bored of it, how about this? Inspired by carbonara this simple spaghetti dish is a great fast mid-week feast.
Choose your favourite non-pig substitute to give this dish a smokey or salty bite. I mean, who would want to eat actual pigs? Have you seen how awesome those little dudes are?! I used some left over Vbites gammon roast, but any fake bacon or ham slices would work too. If you are not into fake meat, how about adding smoked tofu instead?
The only problem with this dish will be sticking to one sensible sized portion! Recipe serves 2.
- 1 tbsp olive oil
- 1 white onion, diced
- 8 closed cup (or your preferred) mushrooms, diced
- A handful of sliced vegan non-pig of choice
- 1tbsp vegan margarine
- 1tbsp plain flour
- 200ml unsweetened almond or soya milk
- 1 tbsp oregano
- 1 tbsp garlic granules
- Vegan cheese (optional)
- Enough dried spaghetti for two!
- Salt and pepper to taste
- Fry the onions, garlic granules and oregano in olive oil until the onions soften a little
- Add mushrooms and cook until they begin to soften
- Add non-pig or tofu and cook until it starts to crisp up. Then set to one side.
- To make a white sauce, first melt the margarine in a small saucepan
- Then add the flour. The mixture should look like a quite thick paste.
- Add the milk, garlic granules and oregano and KEEP ON STIRRING with a whisk or spoon, until the sauce thickens. The stirring is essential. This stops the sauce becoming lumpy! If you want it, melt some grated vegan cheese in at this point.
- Mix the prepared veg into the sauce and leave it on a low heat with the lid on to let the flavours infuse into the sauce.
- Cook the pasta and mix the sauce throughly through. Sprinkle with extra vegan cheese if you fancy being indulgent!