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Yield
4 portions
Type
Vegan
Time
25 minutes
Level
Beginner
Blend the silken tofu, oat milk, cashews, kala namak and nutritional yeast in a blender. Set aside.
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In the same pan, fry the garlic in a splash of olive oil or oil spray. Pour the sauce in and stir until heated through, then turn down to simmer.
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Add the spaghetti, petit pois and salt and pepper. Stir through the sauce. Heat for a few more minutes until hot.
Finally, stir through the vegan bacon pieces. Mix well with tongs for best results. Then serve with fresh parsley, extra nooch and vegan parmesan.