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Rigatoni Carbonara

A light and creamy carbonara sauce tossed through rigatoni pasta with smoky pancetta mushrooms and a crisp almond parm crumb.

made by chefs, available ready to eat from £4.99/serving

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Key Ingredients

Carbonara (Water, Rigatoni [Durum Wheat Semolina, Water] (14%), Silken Tofu [Water, Soya Beans], Chestnut Mushroom, Onion, Broccoli, Oyster Mushroom, Cashews, Garlic Puree [Garlic, Salt], Arrowroot, Yeast Flakes, Sunflower Oil, Olive Oil, Lemon Juice, Chives, Parsley, Sea Salt, Turmeric, Black Pepper), Mushroom Pancetta (Chestnut Mushroom (10%), Tamari [Water, Soya Beans, Salt, Spirit Vinegar], Molasses, Liquid Smoke [Water, Natural Hickory Smoke Flavour, Vinegar, Molasses, Salt], Sunflower Oil, Smoked Paprika), Almond Parm (Almonds (2.5%), Yeast Flakes, Garlic Puree [Garlic, Salt], Lemon Juice, Sea Salt), Chives.

In italics you can find what makes the key parts of the dish and in [ ] you’ll see what’s in any condiments or cooking ingredients we use.

For allergens, please see ingredients in bold. Our kitchen also handles tree nuts, peanuts, gluten, soya and other allergens, get in touch if you’d like to know more.

Nutrition Information

Along with other brilliant benefits, each serving will give you:

2 or more of your 5 a day
A source (plus more) of iron
A source (plus more) of vitamin C
A source of protein

Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs.

Here's the full nutritional information for Rigatoni Carbonara.

dish for 1: 400g

dish for 2: 800g

Typical Values	Per 100g	Per 400g
Energy (kj)	477	1908
Energy (kcal)	114	456
Fat (g)	3.9	16
of which saturates (g)	0.6	2
Carbohydrate (g)	14	56
of which sugars (g)	2.3	9.2
Fibre (g)	2.2	8.8
Protein (g)	4.9	20
Salt (g)	0.5	2
Iron [mg / NRV%]	1.1 / 8%	4.4 / 32%
Vitamin C [mg / NRV%]	6.2 / 8%	24.8 / 32%

Cooking Instructions

Oven* Microwave

For one: 35-40 mins / For two: 40 - 45 mins

Pre-heat your oven to 220ºC / 200ºC fan / gas mark 7, for 10 mins
Remove sleeve and pierce the heat-proof film.
Place on a baking tray in the centre of the oven and cook for 35-40 or 40-45 mins.
Leave to stand for 1 min before removing film and serving. Make sure it’s piping hot throughout.

For one: 8 mins / For two: 15 mins

Remove sleeve, pierce ﬁlm, place in the middle of your microwave and hit go.
Heat for 8 or 15 mins.
Check your Rigatoni Carbonara is piping hot.
Leave to stand for 1 min before fully removing film, stirring and serving.

fancy making your own? here’s our recipe

pasta
350g rigatoni
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

the mushroom bacon
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.

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

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.

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.

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.

to assemble
Boil 350g rigatoni. Once cooked, with carbonara sauce, mushrooms bacon, sauteed mushrooms, steamed broccoli. Top with almond parm.

whether you’re vegan, vegetarian, or just interested in eating more healthy, plant based food, allplants can deliver

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