Vegan Creamy Bacon and Pea Orecchiette
Almost one pot vegan orecchiette! Creamy sauce, pasta and peas all cooked in one pot. Topped with baked coconut bacon.
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
- Preheat oven to 350 degrees.
- 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.
- Now spray a sheet pan with non stick spray, and spread the coconut onto the pan in a single layer.
- 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.
- 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.
- Then add the veggie broth and almond milk. Now turn the heat up to high and bring to a boil.
- 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.
- 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.
- 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.
- Next, when the sauce has thickened. Turn the heat off and add the nutritional yeast and some salt and pepper. Taste and adjust seasoning.
- Pour the orechiette into a bowl, and crush some coconut bacon on top. Enjoy!