Vegan carbonara

• wholewheat spaghetti↗360g g
• unsalted cashew nuts↗85g g
• bouillon powder↗2 tsp tsp
• English mustard powder↗2 tsp tsp
• olive oil↗1 tsp tsp
• baby chestnut mushrooms↗200g g

  halved and thinly sliced

• garlic cloves↗3

  2 finely grated

• smoked paprika↗1 tsp tsp
• courgettes↗2

  (about 320g), peeled then grated

• nutritional yeast flakes↗4 tsp tsp

  optional

• spinach↗320g g

  half cooked each evening as a side dish

Step-by-step instructions

1. 1

   Boil the spaghetti for 10 mins or following pack instructions until al dente, reserving a little of the water. Put the cashews, bouillon and mustard in a bowl, then pour over 350ml boiling water.

2. 2

   Heat the oil in a large non-stick pan. Add the mushrooms and grated garlic, and stir-fry over a high heat until the mushrooms are cooked and starting to crisp up. Take off the heat, stir in the paprika, then tip onto a plate and set aside.

3. 3

   Add the grated courgette to the pan and cook, stirring every now and then until softened. Meanwhile, whizz the soaked cashews, whole garlic clove and nutritional yeast flakes, if using, with a hand blender until completely smooth. Tip the mixture into the pan with the courgettes and briefly stir over the heat.

4. 4

   Add the spaghetti and toss in the cashew and courgette mixture until well coated, then toss through the smoky mushrooms. If following the Healthy Diet Plan, serve half with half the spinach on the side, and chill the rest for another day. Will keep for three days. Reheat in a covered pan with a dash of water, and cook the remaining spinach to serve on the side.