Vegan Creamy Mushroom Carbonara

Both my husband, Paul and I had a strong urge for creamy pasta so I got to work. I love how this turned out, it really hit the spot.

Ingredients:

2 packs gluten free pasta (we used Keep It Cleaner Pea Pasta)

1 onion, sliced

1 tsp date syrup

1 leek, sliced

4 cloves garlic, finely chopped

2 cups mushrooms, sliced

1 can coconut milk

½ cup water

1 tbsp tomato pasta

2 tsp sundried tomatoes

1 tsp smoked paprika

1 tsp thyme

1 tsp rosemary

A few sprigs parsley

Method:

Put a large pot of water to boil, add pasta and cook according to packet instructions.

Once soft, drain and set aside.

To make your sauce, heat a large frying pan on medium and add onions. Sweat onions until softened before adding your date syrup.

When onions look caramalised, add your leeks and cook until soft. Next, cook your garlic for a minute before adding mushrooms.

Once veggies have softened, add your spices and tomato paste. Stir through and add the coconut milk, water and sundried tomatoes.

Cook for 10 minutes or until the sauce has reduced slightly and thickened.

Switch off heat and add sauce to your pasta. Mix through, serve and top with a parsley.

Buon Appeito!