Creamy Vegan Carbonara

I love creamy sauces, tomato base ones are good, but nothing like a creamy carbonara.
Instead of the traditional mushroom and bacun/ham, I used vegan Quorn pieces for a chick'n and mushroom style (Used all the bacun for breakfast muffins, gah!) If using bacun then fry it beforehand and chop into chunks, or cooked ham can be chopped with no need to cook. Add right at the end of cooking.

Ingredients:

1 white onion diced
500g mushrooms sliced
4 cloves garlic chopped
1/2 tsp oregano
1/2 tsp black pepper
200ml veg stock
250-400ml soy or plant milk or cream
1/2 tub of garlic and herb cream cheese (Sainsbury's free from is my fave)
1/2 pack quorn vegan pieces or fake meat chunks
1 tbsp of flour or corn flour.


In a large pan cook the onion, garlic and oregano in a small amount of vegetable oil.
Add the mushrooms and cook until soft. Add the stock and quorn pieces (or alternative) and cook for a couple of minutes.
Whisk in the milk and bring to a boil. Mix in the cream cheese and if the sauce is too runny then add a tbsp of flour or corn flour to thicken.
Add more or less milk and cream cheese if you need to until you get the consistency you want. Cook for a few minutes more, season with pepper and serve with fresh tagiatelle.