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overhead of spicy carbone rigatoni dusted with vegan parmesan and basil in a blue china bowl.

carbone spicy rigatoni (vegan)

  • Author: Liv B


This veganized Carbone spicy rigatoni recipe is made with shallots, garlic, Carbone marinara, rigatoni of course, and a truly delicious cashew cream sauce. It’s spicy, creamy, flavorful, and so easy to make.


Carbone Spicy Rigatoni

  • 2 shallots sliced
  • 2 tbsp minced garlic
  • 3 tbsp extra virgin olive oil
  • 1 jar Carbone Marinara or Spicy Vodka Sauce
  • 2 servings (175g) rigatoni

Cashew Cream

  • 1 cup raw cashews
  • 1 tsp salt
  • 1 tsp nutritional yeast
  • 1 tsp pepper
  • 1 1/2 cup plant-based milk or water

Optional Garnishes

  • Extra Virgin Olive Oil
  • Vegan Parmesan
  • Fresh Basil Leaves


  1. To a large heated pan add the olive oil, shallot and garlic. Simmer until the shallot is translucent.
  2. Add the Carbone sauce to the pan, stir and cover with a lid for 3-4 minutes.
  3. To a blender, add all cashew cream ingredients. Blend and add to the saucepan, stirring to combine.
  4. Meanwhile add rigatoni to a pot of salted water. Cook according to box instructions.
  5. Lower heat of saucepan and add rigatoni with 1/4 cup of the pasta water. Stir to combine and serve. Garnish with olive oil, vegan parmesan and fresh basil leaves. For more spice, top it with my homemade easy Garlic Chili Oil or crushed red pepper flakes.


  • Gluten-Free Option: To make this dish gluten-free, simply use your favourite gluten-free pasta and ensure any of the packaged ingredients (sauce, etc.) are certified gluten-free.
  • Shallots: I love the taste of shallots in this recipe, but half of a small onion will also work (just chop it very finely).
  • Raw Cashews: If you do not have a high-powered blender like a Vitamix or a Blendtec, you may want to soak your cashews in very hot water for 30-60 minutes (and then drain the cashews) before blending. If you cannot have cashews, try raw sunflower seeds!

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