Directions

1. Begin by dicing the onion and chopping the vegan chorizo into small cubes.
2. Boil water at medium heat with salt and olive oil; boil the pasta for 10-12 minutes (adding olive oil when boiling allows the pasta to not stick together).
3. Bring a pan to a medium-size heat and pour the olive oil and lightly fry the onion until golden (approximately 5 minutes).
4. Add the chopped vegan chorizo and allow it to lightly fry for another 5-8 minutes.
5. Add the soya milk, the cream sheese and black pepper, simmer on low heat, allowing all the ingredients and flavours to combine together and form the creamy carbonara sauce.
6. Drain the pasta and pour it over the creamy sauce (adjust seasoning if needed).