Cook the spaghetti according to packet instructions, drain and rinse with cold water (to prevent the spaghetti from sticking together), set aside.
300 g spaghetti
Fry off the vegan bacon in a large sauté pan. You can optionally use a splash of olive oil or an oil spray to make sure they don’t stick, or dry fry. Set aside.
120 g Vegan Bacon
Now, for the sauce. Blend the silken tofu, oat milk, cashews, kala namak and nutritional yeast in a blender. Set aside.
300 g silken tofu, 1 cup oat milk, 1 cup cashews, ⅛ teaspoon kala namak, ½ cup nutritional yeast
In the same pan, fry the garlic in a splash of olive oil or oil spray.
4 cloves garlic, 1 teaspoon olive oil
Pour the sauce in and stir until heated through, then turn down to simmer. This should take 2-3 minutes.
Add the petit pois and stir through the sauce. Heat for a few more minutes until hot, for around 2 minutes.
1 cup petit pois
Add lots of salt and pepper (to your taste).
Salt and pepper
Stir through the vegan bacon pieces. Pop in the cooked spaghetti and mix well. Use tongs for best results.
120 g Vegan Bacon, 300 g spaghetti
Serve with extra nutritional yeast, vegan parmesan, and optionally, vegan garlic bread too.