Mix the cornstarch with a little milk to make a paste, then add the rest of the milk and the salt. Set aside

In a large saucepan heat the oil and fry off the chopped bacon and onion. Add the wine and heat on high for a few minutes to deglaze the pan then turn heat to medium for a further 5 minutes before removing bacon and onion to another dish

Add the butter to the wine pan, melt it then add the nutritional yeast to make a kind of roux. Whisk in the milk slowly, let thicken for about 10 minutes on a medium-low heat, whisking often so it doesn't burn, then add bacon and onion back in with the peas

Turn heat to low and let simmer for around 10 minutes, then stir in the soured coconut cream and salt then cook a further 2 minutes. Meanwhile cook the spaghetti according to the pack instructions

https://cookpad.wasmer.app/us/recipes/333300-vickys-vegan-sour-cream

Toss the drained spaghetti through the sauce and serve with a sprinkling of pepper and nutritional yeast flakes or vegan parmesan over the top