This much loved European vegan recipe has all of the ingredients that make a carbonara great; ‘bacon’ pieces created from shiitake mushrooms, creamy sauce made with almond milk, nutritional yeast and lots of veggies and it even has parmesan cheese made from hemp hearts and nutritional yeast.
Ingredients
- 2 tbs olive oil
- 1 onion sliced
- 1 garlic clove crushed
- 4 bacon rashers rindless sliced
- 250 g mushrooms
- 1/2 cup white wine
- 300 ml cream
- 1 egg beaten
- 250 g fettuccine cooked
Method
- Heat oil in a large frying pan, then saute the onion and garlic until tender.
- Add bacon and cook until it begins to brown, then stir in mushrooms and cook for 1-2 minutes.
- Blend in wine and cream, bring to the boil and reduce heat, simmer until it starts to thicken.
- Blend in egg, salt and pepper, stirring constantly, simmering for 30 seconds.
- Stir through cooked pasta.
- Serve with garlic bread and a green salad.
