Easy Vegan Mushroom Carbonara

Instructions

1. Add the sliced mushrooms to air fryer trays or baking trays and spray lightly with oil (you can use non-stick baking paper or a light spray of oil on the trays before adding the mushrooms).

2. Sprinkle the mushrooms with paprika and season with salt and pepper.

3. Air fry at 180c/350f for 15 minutes or in a preheated oven at 200c/180c fan/ 400f/ gas mark 6 for 15 to 20 minutes, just keep an eye on it. The slices should be a deep golden and a bit chewy.

4. While the mushroom 'bacon' roasts, cook the tagliatelle according to the packet instructions and start cooking the sauce.

5. Saute the mushrooms and garlic in a little olive oil in a large pan until soft. While they are cooking, season with salt and pepper.

6. Add the cream and vegan style parmesan, mushroom 'bacon' and season again with salt and pepper. Stir to allow the 'cheese' to melt.

7. Drain the pasta well, then add to the sauce and stir to coat well. If your pan isn't big enough to add the pasta to the sauce, pour the sauce into the pasta in your pasta pot and mix well.

8. Use tongs to serve the pasta in bowls. Twist the pasta as you add it to the centre of the bowl for a nice presentation.