Carbonara Style Spaghetti with Spicy Tomato Sauce

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Servings:

4

Sea saltBlack pepper1 tsp Smoked paprika8 Drops of liquid smoke (optional, it will still work if you can't find this)2 tsp Garlic powder2 tsp Onion powder1 tbsp Olive oil100 g Shiitake mushrooms, sliced thinly (You can use others if they are lying about but shiitake work best)250 g Spaghetti200 ml Veg stock2 tsp White miso paste125 ml Cashew cream - (See side dishes. This is really simple don't let it put you off!)200 ml Chopped tomatoes3 Cloves garlic (crushed)1 Red chilli finely chopped

1

Make the spicy sauce first and set aside.

2

Just fry the garlic and chilli in a little oil and then mix in the tomatoes.

3

Heat the oven to 170C (325F/gas 3). Line a baked sheet with baking paper

4

Mix paprika, liquid smoke, salt & pepper, 1 tsp garlic & onion powder and olive oil.

5

Toss in the mushrooms.

6

Roast in the over for 10 minutes until crispy.

7

Cook the pasta as normal.

8

Now make the sauce.

9

Add the stock to a pan and whisk in the miso paste until dissolved.

10

Lower the heat and add the remaining garlic and onion powder, cashew cream and salt & pepper.

11

Stir for about 5 minutes until the sauce thickens.

12

Mix the sauce and pasta together and stir through the mushrooms.

13

Add the spicy tomato sauce cautiously according to your taste. The pasta is lovely without it so you may want to try with and without!

14

Serve with vegusto piquant or home made parmesan (see sides).

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