Recipes
Make our Creamy Rigatoni Carbonara
by Flo Cornish
6min read
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.
Prep Time
15mins
Cook Time
8mins
Makes
4 servings
Ingredients
for the mushroom pancetta:
- ½ tbsp brown sugar
- ½ tsp smoked paprika
- 1 tbsp tamari
- ½ tbsp liquid smoke
- ½ tbsp sunflower oil
- 1 cup chestnut mushrooms, roughly chopped
for the sauce:
- ½ cup cashews, soaked in boiling water for at least 30 minutes
- ½ cup silken tofu
- 1 tbsp nutritional yeast
- ¾ cup water
- ½ tsp turmeric
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- ½ tsp sea salt
- Pepper
- 1 tbsp lemon juice
for the sautéed mushrooms:
- 1 tbsp olive oil
- ½ white onion, finely diced
- 1 cup chestnut mushrooms, sliced
- 1 cup oyster mushrooms, sliced
- ½ tsp salt
for the almond parm:
- ½ cup flaked almonds
- ½ tsp garlic puree
- ½ tbsp lemon juice
- 1 tbsp nutritional yeast
- ¼ tsp sea salt
to serve:
- 1 head broccoli
- ¼ tsp salt
- 350g Rigatoni
Method
STEP 1
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.
STEP 2
to make the sauce:
In a blender combine all of the ingredients, and blend on high for 2-3 minutes (until smooth and creamy).
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
to serve:
Boil 350g rigatoni. Once ready mix with carbonara sauce, mushrooms bacon, sauteed mushrooms, steamed broccoli. Plate and top with almond parm.
By Flo Cornish
Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...
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