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vegan carbonara
6min read

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


Cook Time



4 servings


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



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. 


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 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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Multi award-winning great taste producer
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Plant Power

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