Creamy Carbonara

Place the cashews (140 g) into a bowl and cover with boiling [water]. Leave to one side for at least an hour until needed. Finely slice the mushrooms (4 portobello) and place into a large mixing bowl.

Place all of the marinade ingredients (tamari (1 tbsp), maple syrup (1 tbsp), apple cider vinegar (1 tbsp), olive oil (2 tbsp)) into a small bowl and mix well. Pour the liquid into the bowl with the sliced [portobello mushrooms] and mix well until all of the mushrooms are coated. Leave to one side for 10 minutes. Start 10m timer

Drain the [cashews] and place them into a powerful blender along with the rest of the sauce ingredients (almond milk (120 ml), nutritional yeast (3 tbsp), silken tofu (1 pack), brown rice miso paste (1 tbsp), garlic (1 clove), [pinch salt]), blend until smooth - adding a dash more [almond milk] if needed. Bring a large pan of salted [water] to the boil. Once boiling, add the tagliatelle (4 portions) and cook for 1 minute less than stated on pack. Once cooked, drain the [tagliatelle] (saving some of the pasta water to mix through later).

While the pasta cooks, place a large saucepan over a medium heat and add a drizzle of [olive oil]. Once warm, add the sliced [portobello mushrooms] from the marinating liquid. Mix well and cook for 10 minutes until they reduce in size and cook through. Once cooked, stir through the sauce and drained [tagliatelle]. Mix well until all of the pasta and mushrooms are coated in the sauce, adding a dash of [pasta water] if needed. Taste and season with [to taste salt pepper]. Start 10m timer

Spoon some rocket (4 portions) onto 4 serving bowls and top with equal amounts of the creamy carbonara pasta. Garnish with some [to garnish pepper] and [to garnish vegan parmesan] (if using).