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Gluten & Dairy Free Macaroni Carbonara


  • 250g Nnova Rice Macaroni
  • 200g dairy free cream cheese
  • 1 box (254g) soya cream
  • 8 slices of smoked bacon finally chopped
  • 200g fresh mushrooms
  • 1 onion finally chopped
  • Oregano, salt and pepper
  • Vegan parmesan cheese


  • In a pan sauté the bacon until crispy and then remove.
  • In the same pan sauté the onions until transparent, add the bacon and sauté for couple of minutes more.
  • Add the soya cream and leave it to slowly cook for 10 minutes, add the cream cheese (until dissolved) and the mushrooms previously salted.
  • Season well with salt, pepper, oregano and mushrooms.


  • Bring a large pot of lightly salted water to a boil.
  • Add the pasta, cook for 8-10 minutes until al dente and then drain it.

Pour the sauce over the sauce and mix well. Serve warm with vegan parmesan cheese if desired


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