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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Carbonara (Water, Rigatoni [Durum Wheat Semolina, Water] (15%), 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. From time to time ingredients may change, please always check the packaging before tucking into your dish. Get in touch if you’d like to know more.

Typical Values	Per 100g	Per 390g
Energy (kj)	577	2250
Energy (kcal)	138.0	538
Fat (g)	5.6	21.8
of which saturates (g)	0.8	3.1
Carbohydrate (g)	15	58.5
of which sugars (g)	2.5	9.8
Fibre (g)	2.4	9.4
Protein (g)	5.5	21.5
Salt (g)	0.5	2.1
Iron [mg / NRV%]	1.1 / 8%	4.3 / 31%
Vitamin C [mg / NRV%]	6 / 8%	23.4 / 31%

Typical Values

Per 100g

Per 390g

Energy (kj)

577

2250

Energy (kcal)

138.0

538

Fat (g)

5.6

21.8

of which saturates (g)

0.8

3.1

Carbohydrate (g)

58.5

of which sugars (g)

2.5

9.8

Fibre (g)

2.4

9.4

Protein (g)

5.5

21.5

Salt (g)

0.5

2.1

Iron [mg / NRV%]

1.1 / 8%

4.3 / 31%

Vitamin C [mg / NRV%]

6 / 8%

23.4 / 31%

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.

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