A very quick and easy vegan take on spaghetti carbonara
Heat a non stick shallow pan (I used a frying pan) and add the cream cheese and the milk. Mix until the cheese is starting to combine with the milk. Turn the heat down and add the garlic, pepper and nutritional yeast.
Allow to cook for a minute then add the spaghetti (you can chop it up into smaller strands if you wish). Mix into the sauce - add a splash more milk if required.
Cut the bacon into 0.5cm to 1cm strips, sprinkle over the spaghetti and gently mix in.
Snap the asparagus and mange tout into bite sized pieces and add to the pan. Stir in and allow to cook through for a couple of minutes. Serve immediately.
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