0.5 lb (250 g) dried spaghetti
1-2 tablespoons olive oil
1 clove garlic, minced
1 recipe crispy courgette bits (recipe follows)
1 tsp Vegg + 1/4 (60 ml) cup water, blended
1/4 cup (60 ml) single cream
2 tablespoons nutritional yeast
black pepper, freshly ground
vegan parmesan, optional
- Boil the pasta water and cook according to package instructions.
- While the pasta is boiling, heat the olive oil in a frying pan over medium heat. Add the minced garlic and saute until just starting to brown. Add the courgette bacon and fry until beginning to brown and crisp slightly
- In a small bowl, whisk the blended Vegg, the cream, and the nutritional yeast together.
- When the spaghetti is cooked, drain and add to the frying pan with the garlic and courgette bacon. Add the Vegg, cream and nutritional yeast mixture and mix to combine with pasta. Remove from heat, sprinkle with lots freshly ground black pepper (it should be quite peppery, but do it to your own taste preferences), and mix to combine. Top with grated vegan parmesan (I used the parmesan from Artisan Vegan Cheese), if desired.