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Vegan Fettuccine Carbonara

Vegan Fettuccine Carbonara 9

A rich and creamy vegan fettuccini carbonara.

Prep Time 
15 mins

Cooking Time
15 mins

Skill required 



1 organic vegetable stock cube (dissolved in 5 tablespoons hot water) 
½ red onion thinly sliced 
2 tbsp curly leaf parsley chopped 
8 medium chestnut mushrooms sliced into thin wedges
½ - 1 pack Vegusto No-moo Cheese Sauce 
½ pack Vegusto Lyon-style Sandwich Slices cut into squares 
250ml soya single cream (e.g. Alpro)
1 tbsp vegetable margarine 
250g Tagliatelle pasta 
Salt and black pepper 
Vegusto No-Moo Piquant cheese (grated)
Dried oregano


  1. In a medium pot boil water (enough to cover pasta) and then add the Tagliatelle pasta.
  2. In a large frying pan/wok heat up the margarine, add red onions and the Lyon-style square veggie slices.
  3. Fry together to soften the onions.
  4. Add the mushrooms wedges and the stock cube mix, and fry for about 1 minute over medium heat, adding a little salt to taste.
  5. When pasta is al dente, drain and add into the frying pan.
  6. Pour in the Vegusto sauce and soya cream and mix well together allowing just enough time to become warm.
  7. Add the parsley and serve immediately. Caution: overcooking will cause the cream sauce to lose its consistency.
  8. Add ground black pepper and sprinkle some grated Vegusto No-Moo Piquant for that extra taste of cheese. Garnish with fresh parsley and oregano flakes.