Vegan Carbonara

• 500gr. capellini pasta
• 60gr. extra virgin olive oil Castello del Barone
• 250gr. sliced white mushrooms
• 50gr. roughly chopped roasted almonds with skin
• 250gr. almond milk
• 1 t.s. corn flour

Boil the pasta in salted water and strain.
Keep some of the pasta water and stir in the corn flour.
In a pan, sauté the mushrooms with olive oil.
Pour in the almond milk and let it simer.
Add the water mixture and the pasta.
Let the sauce thicken.
Serve topped with almonds.