Classic Carbonara

Place all of the marinade ingredients (olive oil (4 tbsp), maple syrup (2 tbsp), tamari (2 tbsp), smoked paprika (1 tsp), garlic powder (0.5 tsp), liquid smoke (1 tsp)) into a large mixing bowl and stir well to combine.

Slice the oyster mushrooms (3 king) lengthways into 0.25 cm thick slices then into smaller pieces. Add all pieces to the marinade bowl. Toss well to coat all of the strips in the liquid and leave to marinate for at least 10 minutes. After 10 minutes, cut the mushroom bacon strips into small chunks. Place all of the sauce ingredients (silken tofu (300 g), nutritional yeast (50 g), garlic (1 clove), brown rice miso (1 tsp), salt (1 pinch)) into a powerful blender and blend until smooth and creamy. Start 10m timer

Place a large saucepan over a medium heat and add the plant based butter (50 g). Once melted, add the mushroom chunks, mix well and cook for 5-10 minutes until soft. Once soft, pour in the sauce and mix well. Leave to simmer for 5-10 minutes while you cook the pasta. Start 10m timer

Cook the spaghetti (350 g) according to the instructions on the packet. Once cooked, drain (saving a little of the [pasta water]) and spoon into the saucepan with the sauce. Mix well until all of the pasta is coated in all of the sauce, adding a pasta water (1 dash) as needed to create the consistency you like best. Start 10m timer

Spoon equal amounts of the pasta into serving bowls and top with some [vegan parmesan] and [pepper].