Make our Creamy Rigatoni Carbonara

Make our Creamy Rigatoni Carbonara

Smoky, creamy and rich. Everything a carbonara should be!

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 (serves 4). 

 

 

Ingredients:

Pasta

350g rigatoni

 

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

 

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

 

Sautéed Mushrooms

1 tbsp olive oil

½ white onion, finely diced

1 cup chestnut mushrooms, sliced

1 cup oyster mushrooms, sliced

½ tsp salt

 

Steamed broccoli

1 head broccoli

¼ tsp salt

 

Almond parm

½ cup flaked almonds

½ tsp garlic puree

½ tbsp lemon juice

1 tbsp nutritional yeast

¼ tsp sea salt

 

Method

1. To make the mushroom pancetta: Pre-heat 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.

2. To make the sauce: In a blender combined all of the ingredients, and blend on high for 2-3 minutes (until smooth and creamy).

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.

4. To make the steamed the 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.

5. 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.

6. Boil 350g rigatoni. Once ready mix with carbonara sauce, mushrooms bacon, sauteed mushrooms, steamed broccoli. Plate and top with almond parm.