Creamy Meat-Free Bacon, Mushroom & Leek Linguine

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Add your meat-free bacon lardons to the pan and cook for 4-5 min or until golden and crispy

Once crispy, transfer the cooked meat-free bacon lardons to a clean plate and set aside, reserve the pan

Whilst the bacon is cooking, wash your leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Slice your white cup mushrooms finely

Peel and finely chop (or grate) your garlic

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the chopped mushrooms and sliced leek to the pan with a pinch of salt and cook for 5-7 min or until everything is beginning to soften

Meanwhile, grate your cheddar cheese

Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water

Once the vegetables have softened, add the chopped garlic to the pan and cook for 1 min further or until fragrant

Once fragrant, add the vegetable stock with a generous grind of black pepper

Remove the pan from the heat and add your crème fraîche and drained pasta

Give everything a good mix up – this is your creamy mushroom & leek linguine

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!