A plant-based version of the traditional carbonara. Try it. We think you’ll love it!
Ingredients
100g Quorn Vegan Smoky Ham Free Slices
1 tbsp. olive oil
2 shallots, finely chopped
2 cloves garlic, crushed
2 tbsp. plain flour
400ml soy milk
Salt and pepper
5g flat leaf parsley, chopped
300g spaghetti
Extra flat leaf parsley to garnish
Preparation
Heat the olive oil in a sauté pan over a medium heat. Add the shallot and sauté for 3 minutes.
Add the garlic and cook for 1 minute.
Add the plain flour, stir well to coat and cook for 1 minute.
Slowly add the soy milk to the pan whisking to avoid lumps. Bring to the boil and reduce to sauce consistency. Lower the heat and add the Quorn Smoky Vegan Ham, stirring gently to warm through.
Set to one side, season to taste with salt and pepper and add the chopped parsley.
Cook the spaghetti as per pack instructions, drain and add to the sauce tossing to coat.
Divide into warmed serving bowls and garnish with extra flat leaf parsley.
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