Pea Carbonara

Ingredients: 3 tbsp olive oil 1 shallot diced 2 small garlic, cloves thinly sliced 225g (7 ½ oz/scant 2 cups) Frozen peas, defrosted and drained) Himalayan pink salt 100g (6 oz) gluten-free spaghetti 2 vegan eggs yolks 80g (3oz) soy cheddar, grated Leaves from 2 large handfuls of Fresh mint, half chopped and half leftContinue reading “Pea Carbonara”