For the Mushroom Bacon:

For the sauce:

To serve:


  1. 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.
  2. 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.
  3. 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.
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