Vegan Penne Carbonara


  • 1 packaging vegan bacon VIVERA
  • 175 g penne pasta
  • 250 g chestnut mushrooms
  • 1 leek
  • 1 clove garlic
  • 12 g non-dairy butter
  • 12 g flour
  • 200 ml non-dairy milk
  • olive oil, salt and pepper


Cook the penne according to the packet instructions.

Thinly slice the chestnut mushrooms and the leek. Wash the leek rings in a colander. Finely chop the garlic.

Fry the mushrooms in a large frying pan with a splash of olive oil in three batches until golden brown and done. Next, gently fry the leeks for five minutes. Remove from the pan. Fry the bacon pieces with a splash of olive oil until crispy for six minutes on high heat. Remove from the pan. Melt the butter in the pan and add the garlic. Add the flour and cook, stirring, for three minutes. Add a pinch of salt and then the non-dairy milk. Reduced the heat to low and let the sauce thicken while stirring. Add the pasta, mushrooms, leek and half of the bacon and mix. Transfer the pasta onto plates and divide the rest of the bacon on top. Season with plenty of freshly ground pepper.