Vegetarian Chicken and Mushroom Carbonara

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

Different types of vegetarians:
(1) Vegan:
No animal foods of any type.
(2) Ovo-Vegetarian:
Eat eggs, but no dairy foods or animal flesh.
(3) Lacto-Vegetarian:
Eats dairy foods, but no animal flesh or eggs.
(4) Lacto-Ovo-Vegetarian:
Eats dairy foods and eggs, but no animal flesh.
(5) Pesco-Vegetarian:
Eats dairy foods, eggs and fish, but no other animal flesh.
(6) Semi-Vegetarian:
Eats dairy foods, eggs, chicken and fish, but no other animal flesh.

Ingredients:
500g spaghetti
12 pieces basil leaves
1/2 tsp Oregano (ground)
1/2 tsp black pepper (ground)
150g vegetarian chicken
50g abalone mushrooms(shred manually)
50g button mushrooms(sliced)
7 tbsps olive oil
2 tbsps butter
For garnishing:
50g vegetarian ham (shredded)
30g English parsley (chopped)
Method:
1. Cook spaghetti in a large pot of rapidly boiling salted water. Remove and drain off excess water. Pour it into a large bowl. Mix well with 3 tbsps olive oil. Set aside.
2. Heat up 4 tbsps olive oil and butter in a large frying pan. Add in black pepper, oregano, vegetarian chicken and mushrooms. Stir-fry for 30 seconds till aromatic. Add in the cheese sauce. Stir till it boils.
3. Add basil leaves and spaghetti. Mix well and dish up.
4. Garnish with shredded vegetarian ham and English parsley.