QUICK VEGAN PASTA CARBONARA

A dish every bit as sweet, satisfying and smokey as the meat-based 'original'  – with the bonus of never being stodgy. Let yourself experiment with different fake smoked meats. I made this one with Quorn's smoky ham slices. My top choice? This Isn't Bacon, who also make vegan lardons.

THE INGREDIENTS
SERVES 2+

1 pack of vegan bacon (Quorn vegan ham slices or This Isn't Bacon are great)
Gluten-free/egg-free tagliatelle or spaghetti
Pot of vegan single or double cream, like Oatly's or Elmlea's
Handful of mushrooms, chopped (optional)
Small white onion (optional)
A few leaves of fresh sage, chopped (optional)
1-3 cloves of garlic (optional)
Optional: Nutritional yeast flakes or vegan cheddar cheese, grated
Salt and pepper to season.

1. If using, chop the onion finely and garlic and fry in oil on a low heat.
2. Pop the pasta (you choose how much) in boiling water and cook following the instructions on the packet.
3. Cut up your facon slices into bite-sized bits and stir in with the onion, garlic, mushrooms and sage. Fry until crispy, at least around the edges. 
4. Drain your pasta thoroughly then drop in the frying pan before pouring over as much cream as you'd like.
   
5. Season, cook and stir for another couple of minutes until the cream starts to brown a little.
6. Serve with generous sprinkles of grated 'cheese' or nutritional yeast flakes and a smile!

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​Try THIS PUY LENTIL & RAINBOW CHARD LASAGNE