It's finally here! With our vegan carbonara recipe, you’ll get that luscious smoky pancetta taste with a smooth creamy sauce and the cheesy crisp almond parm crumb, we all love. It's a plant-based taste of Italy.
Here’s how we make ours. You can try it at home.
for the mushroom pancetta:
for the sauce:
for the sautéed mushrooms:
for the almond parm:
to make the mushroom pancetta:
Preheat your oven to 180˙C. In a bowl, toss mushrooms with tamari, brown sugar, liquid smoke, smoked paprika and oil. Transfer to a parchment-lined baking sheet and bake for 20 minutes.
to make the sauce:
In a blender combine all of the ingredients, and blend on high for 2-3 minutes (until smooth and creamy).
to make the sautéed mushrooms:
To a heated pan, add oil and diced onions. Sauté for until translucent (2-3 minutes), and then add sliced chestnut and oyster mushrooms. Stir to coat in olive oil and onion, and let cook untouched for 3-4 minutes, on medium heat. Turn over once the heat-facing side has turned golden, and let cook for another 2-3 minutes. Add salt, stir and let cook for another minute. Remove from heat.
to make the almond parm:
Toss flaked almonds, garlic puree, lemon juice, nutritional yeast and salt into a blender. Pulse for 30 seconds, until you reach a crumb texture.
for the steamed broccoli:
Place your washed broccoli in a steamer (or in a colander over a pot of boiling water) and steam for 3-4 minutes, until vibrant and tender.
Boil 350g rigatoni. Once ready mix with carbonara sauce, mushrooms bacon, sauteed mushrooms, steamed broccoli. Plate and top with almond parm.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.