Creamy Carbonara style Vegan dish
Add 4 litres of cold water to a pan and bring to a boil.
Add 1 tsp salt and pasta into boiling water and stir until all the strands are separated and under the water. Ensure to keep stirring so that they don't stick to each other.
Cook for the recommended time as per pasta (roughly 12-15 mins)
Finely chop the garlic, 100g of the mushrooms and 1/2 of the red onion.
On a low to medium heat add the Olive oil to a frying pan, along with the onion and garlic. Cook for 3-4 mins until soft.
Add the chopped mushrooms, balsamic vinegar and the tamari sauce (if using). Cook for a further 5 mins
Add Oat milk and cook on a medium heat for 5-6 mins. Transfer to a blender or food processor and blend for up to 1 min.
In the frying pan add the remaining red onion and mushroom with a splash of oil or water and fry for a couple of minutes before adding the sauce.
Thicken the sauce on a medium to high heat for 2 mins then reduce the heat. Add nutritional yeast and Oat cream and cook for a further 2 mins.
Stir in pasta and serve sprinkled with nutritional yeast or vegan parmesan.