Ingredients
For the Mushroom Bacon:
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Olive oil 25 ml
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Chestnut mushrooms 300 g
For the sauce:
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Cashew 250 g
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Water 600 ml
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Lemon juice 15 ml
To serve:
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Olive oil 50 ml
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flat parsley 10 g
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Cracked Black Pepper 1 g
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Banana shallots 250 g
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Vegan Cheese 200 g
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Olive oil 50 ml
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flat parsley 10 g
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Cracked Black Pepper 1 g
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Banana shallots 250 g
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Vegan Cheese 200 g
Preparation
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For the Mushroom Bacon:
- In a large pan, Saute 'The Vegetarian Butcher' NoBacon smoked lardons with olive oil till crispy and set aside.
- In same pan add thinly sliced chestnut mushroom and saute for 4 minutes.
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For the sauce:
- Bring the water to the boil then whisk in the KNORR Professional Jelly Bouillon.
- Place the cashew nuts, lemon juice, bouillon and KNORR Garlic puree in to a blender and blitz until smooth.
- Pour out in to a saucepan.
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To serve:
- Cook the pasta then drain and toss through a little olive oil.
- Heat the remaining oil then sweat the shallots for 2 minutes.
- Add the sauce and gently heat to thicken.
- Add 'The Vegetarian Butcher' NoBacon and sautéed mushrooms in to the sauce then pour over the pasta.
- Gently mix and pour in to serving bowls.
- Garnish with chopped parsley, black pepper and grated Vegan hard cheese.
