Vegan """carbonara""" pasta 🌱🥥

To start, we cook the spaghetti in boiling water with a little oil.

It is very important that the texturized soybean is FINE (the one from Mercadona is not fine), so that it has a little more texture like minced meat and because it will not be necessary to hydrate it previously. In case you do not have fine texturized soy, you can crush it or grind it a little (as if it were a little powder). You can also use coarse texturized soybeans and hydrate them about 20 minutes before with vegetable broth or hot water.

While the pasta is cooking, peel and cut a clove of garlic, the onion and the mushrooms. Add them to a hot frying pan over medium heat with a little olive oil. Cover the pan and wait until the onion is a little transparent.

Once the garlic and onion are more poached, add the mushrooms and the texturized soy to the pan, season with salt and pepper along with a splash of wine. When the wine is consumed add the coconut milk and two tablespoons of nutritional yeast (you can also use brewer's yeast). This last ingredient is optional, if you do not have it, nothing happens.

Add the pasta and let the coconut milk thicken a little, add a little basil and it is ready to eat.