Ingredients:
Juice of ½ lemon
1 small red onion
2 large mushrooms
2 tsp miso
Vegan butter
Lots of pepper
1/2 sham
Lots of garlic
1/2 pack Sgaia lardons
1/4 cup almond milk
1 tbsp pasta water
Spaghetti (to serve 2)
Chopped parsley
Method:
Melt vegan butter and cook diced red onion and chopped mushroom on a medium heat until soft and browned. Add the lardons and keep stirring. Meanwhile, cook the pasta as per the instructions in salted boiling water.
Add milk, garlic, lemon juice, miso, pepper and pasta water to your frying pan. Stir well. Turn the heat down a little and add your sham, stirring until the sauce is well combined. Once the pasta is done, add to the pan and mix well. Serve with chopped parsley and extra pepper.