entrees

Vegan Creamy Bacon and Pea Orecchiette

Spring has sprung all over this pasta!

I think Spring has officially sprung. Obviously we need a pasta dish to commemorate the occasion. Vegan creamy bacon and pea orecchiette is the way to go. This is an almost one pot meal. You bake the bacon separately while the pasta is cooking, but the rest is just done in one pot! 

My kind of meal is the lazy kind of meal. Frankly after a long day of recipe testing, photographing, writing, emailing and momming, I am ready for the easiest/best meal! This vegan creamy bacon and pea orecchiette is the answer to all of life’s questions. 

 Peas are the perfect spring veggie, and I’m not sure if you know, but peas and bacon go beautifully together! My “bacon” is made from coconut. I know it sounds a little strange to top you pasta with coconut, but I promise this works. The coconut becomes so smoky, sweet, salty and crunchy! It is a lovely topping.

Vegan creamy bacon and pea orecchiette is quick but so flavorful. I’m in love with my new spring time go to pasta. The pasta is cooked in veggie broth and non diary milk so you don’t have to drain it, and it just makes it’s own sauce while it cooks. Which is awesome, of course. 

I bet you will fall in love with this Springtime treat. One pot, one pan, creamy dreamy, bright, fresh, with a lovely bacony twist. 

Vegan Creamy Bacon and Pea Orecchiette
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Almost one pot vegan orecchiette! Creamy sauce, pasta and peas all cooked in one pot. Topped with baked coconut bacon.

Course: Main Course
Author: Lauren Hartmann
Ingredients
Vegan Creamy Orecchiette
  • 1 tsp. Olive oil
  • 2 Cloves Garlic, chopped
  • 4 C. Vegetable broth
  • 3 C. Almond milk, or other non dairy milk
  • 16 oz. box Orecchiette pasta
  • 1 C. Peas, fresh
  • 2 Tbsp. Nutritional yeast
  • 2 Tbsp. Corn starch
  • 2 Tbsp. Water
  • Salt and pepper to taste
Coconut Bacon
  • 1 C. Coconut flakes
  • 1 Tbsp. Soy sauce
  • 1 Tbsp. Liquid smoke
  • 2 tsp. Maple syrup
Instructions
  1. Preheat oven to 350 degrees.

  2. Now, make the coconut bacon. In a medium sized mixing bowl, whisk together the soy sauce, liquid smoke and maple syrup. Then add the coconut into the bowl. Stir to coat the coconut completely with the liquid. 

  3. Now spray a sheet pan with non stick spray, and spread the coconut onto the pan in a single layer. 

  4. Bake at 350 for about 10-12 minutes stirring halfway through. Baking until the coconut is crisp and brown. It burns easily, so keep your eyes on it. Remove from the oven when finished and set aside.

  5. While the coconut bacon is baking, make the pasta. In a large pot, heat the olive oil on medium high, add the chopped garlic. Saute for a minute. 

  6. Then add the veggie broth and almond milk. Now turn the heat up to high and bring to a boil. 

  7. Once the broth and almond milk are boiling, add the pasta. Stir and cook the length of time your package says to make it al dente. 

  8. Once your pasta is about 2 minutes away from being  done, add the peas into the pot. Stir and cook  the peas with the pasta until the pasta is al dente.

  9. Then, when the pasta is done. Reduce heat to low, and whisk together the corn starch and water in small bowl. Add that to the pot, stir and simmer for a minute to thicken. 

  10. Next, when the sauce has thickened. Turn the heat off and add the nutritional yeast and some salt and pepper. Taste and adjust seasoning. 

  11. Pour the orechiette into a bowl, and crush some coconut bacon on top. Enjoy! 

 

 

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9 Comments

  • Reply
    Mike
    April 3, 2018 at 11:26 am

    This looks awesome…I became a vegan after dating my vegan girlfriend for a few months because I love to cook and it was just easier. Your recipes are different and taste delicious so thanks for making me look good. πŸ™‚

    • Reply
      Lauren Hartmann
      April 3, 2018 at 4:33 pm

      That is so wonderful to hear! You are very welcome!😁

  • Reply
    Ruth
    April 3, 2018 at 3:17 pm

    Lauren, thanx, looks yummy. I have been experimenting w/ ‘facon’ recipes & find tofu to work really well & am about to try one using rice paper. I realize the idea here is to make something cruelty-free that is kinda like
    bacon. With the “coconut flakes,” this has got to taste like coconut, right ?

    • Reply
      Lauren Hartmann
      April 3, 2018 at 4:36 pm

      I don’t think it tastes like coconut at all, it gets so smoky and salty and crunchy. If you are skeptical though, you can always use another fake bacon as the topping!😁

  • Reply
    Keri Selwyn
    April 13, 2018 at 9:05 pm

    Just made this and it’s really good! Super creamy and yummy sauce. I did add a shallot bc I had one I needed to use, and some red pepper flakes!
    Thanks you!!

    • Reply
      Lauren Hartmann
      April 14, 2018 at 3:46 pm

      Yay! So glad you liked it! The addition of shallot sounds amazing! You are so welcome.

  • Reply
    Dani Zoeller
    April 14, 2018 at 10:44 am

    Made this last week, and my husband and I both loved it. Outstanding recipe ❀️

    • Reply
      Lauren Hartmann
      April 14, 2018 at 3:45 pm

      So wonderful to hear!! Thank you!

  • Reply
    Dani Zoeller
    April 28, 2018 at 6:52 pm

    This was the first recipe I made from your blog and my husband and I just love it. Since then, I’ve tried so many others. Thank you for all of your awesome recipes!

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