Carbonara meat free

Put the kettle on to boil. Clean the mushrooms and cut them into roughly 2cm x 1cm.Mix the soy sauce and paprika in a bowl, tumble in the mushrooms and toss to coat lightly (I find it easiest to use my hands).Fill a large sauce with the boiling water from the kettle, put it on a high heat, salt well, then add the spaghetti and cook until al dente, according to. Scoop out about 60ml (four tablespoons) of the pasta water, stir this into the nutritional yeast, to help it dissolve, then add to the tofu mixture.Blitz to a smooth paste (if you don’t have a stick blender or mini chopper, beat it into submission with a fork, but make sure it’s really smooth), then season well with salt and copious amounts of black pepper to taste.If you’re making the breadcrumb topping, put half a tablespoon of oil in a frying pan over a medium-high heat. If your breadcrumbs are coarse, finely grind them in a mortar.Generously season the breadcrumbs, fry for a couple of minutes, until golden, then tip into bowl Pour the remaining two tablespoons of oil into the same pan with the bashed garlic clove and, once hot, add the mushrooms. Fry, stirring often, until golden brown all over – turn the heat right down if they threaten to burn. When the pasta is a minute or so from being ready, pour the sauce mix into the mushroom pan and gently heat it through, stirring to loosen any juices from the base of. Drain the pasta, keeping a little of the cooking water, then add the spaghetti to the sauce and toss until well combined, adding a splash or two of the cooking water to loosen and emulsify the mix, if necessary.