- Spaghetti or tagliatelle - enough for two people
- 1 tbsp olive oil
- 3 mushrooms (chestnut)
- 1/2 pack This vegan bacon
- 1 tbsp soy sauce
1 tbsp maple syrup
Lots of garlic (we probably used about 3-4 cloves)
- 50g aquafaba
- Juice of ½ lemon
- 1 tbsp vegan butter
- 65g Ched Spread
- Salt & pepper to season
Cook your pasta as per the packet cooking instructions, making sure to season your pasta water with salt and a dash of olive oil.
Meanwhile, heat the olive oil in a large frying pan on medium heat. Once hot, add your mushrooms and bacon (diced). Stir continuously for a few minutes whilst they brown. Add the soy and maple and coat well, stirring for another couple of minutes.
Once your pasta is cooked, drain and add to the pan. Add the vegan butter, ched spread and diced garlic and stir to combine and melt the cheese/butter. Whisk together the aquafaba and lemon juice in a separate bowl until frothy and thick, before pouring into the pan. Stir this in fully until everything is combined together and the pasta is lovely and creamy! Season with salt and pepper and serve.