Date posted: 29/12/2021

Vegan style pancetta, pea and mushroom pasta

  • Serves 10
Votes: 0 Average: 0


Olive oil 400ml
Vegan pancetta cubes 450g
Spaghetti 750g
Onion (diced) 800g
Garlic 40g
Mushrooms 400g
Tomato base 1.4kg
Everyday Favourites petit pois 300g
Flat parsley (chopped) 30g
Vegan Italian style grated hard cheese 50g


  1. In a deep frying pan add half the oil and quickly cook the vegan style pancetta – remove and drain on paper
  2. Cook the pasta as per pack instructions.
  3. Add the remainder of the oil to the frying pan and cook diced onions, garlic, mushrooms and then add the sauce.
  4. Add the peas and pancetta and bring to required temperature.
  5. Add the cooked spaghetti with a little of the cooking water and coat evenly with the sauce.
  6. Add fresh chopped parsley, top with the vegan Italian style hard cheese and serve
Back to Top