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.