Summer vegan bacon pasta
refreshing, flavourful, versatile
Servings 2
Cost £8
Equipment
- 1 large pot
- 1 frying pan
Ingredients
- 70-80 grams pasta (any type you prefer)
- 1 onion, finely diced
- 2 fresh tomatoes, diced
- 2 garlic cloves, minced
- 1 carrot, thinly sliced
- 2 sticks of celery, diced
- 7-8 mushrooms, sliced
- 1 pack vegan bacon (I use This Isn't Bacon Plant-Based Rashers. You can use the desired amount for smoky flavour) *Note 1
- 1 vegetable stock pot or cube
- some spring onions, chopped (optional)
- some baby spinach and mixed leaf salad (optional)
Instructions
- Chop the fresh ingredients you plan to use, including the onion, carrot, celery, mushrooms and spring onions. You can chop garlic cloves and tomatoes a bit later.
- Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente.
- In a large frying pan or skillet, heat a drizzle of oil over medium heat. Add the diced onion and sauté until translucent and fragrant.
- Add the sliced carrot and diced celery to the pan with the onion. Mix them together and add a splash of pasta water. This will help to create steam and cook the vegetables. Cook for a few minutes until the carrots and celery have slightly softened and become tender. *Note 2
- Add sliced mushrooms to the pan and let them cook in the pan.
- Check the pasta for doneness. If it's cooked to your liking, switch off the heat.
- Chop the garlic and add it to the pan with the mushrooms. Cook for a brief moment until the garlic becomes fragrant.
- Roughly slice the tomatoes and add them to the pan.
- Add the vegetable stock pot into the pan and stir well to combine. This will add depth of flavour to the sauce.
- Add a bit more pasta water if needed.
- Drain the cooked pasta and add it to the pan. Remember to save the pasta water, as it can be used for cleaning the pan later.
- Toss everything together in the pan, ensuring the sauce coats the pasta evenly. If needed, you can add a splash of pasta cooking water to loosen the sauce.
- If using vegan bacon, chop it into small pieces and add it to the pan. Sauté until the bacon is cooked. If you don't have vegan bacon, add extra sliced mushrooms and drizzle some smoky liquid seasoning to infuse that smoky flavour.
- Add the chopped spring onions and celery leaves to the pasta for some extra freshness.
- If desired, add a handful of baby spinach to the pan and cook until wilted. This will add freshness and vibrant color to the dish.
- Taste and adjust the seasoning with salt and pepper, if desired.
- Serve your delicious Summer Vegan Bacon Pasta in bowls or on plates. Optionally, you can accompany it with a side of mixed leaf salad for added more freshness and texture.
- Enjoy your quick and light summer vegan bacon pasta creation!
Video
Notes
*Note 1: If you don't have vegan bacon, you can enhance the smoky flavour by using a smoky liquid seasoning or adding extra mushrooms for a savoury touch.
*Note 2: By adding pasta water, you not only enhance the flavor of the dish but also utilize the starch from the pasta to create a light and cohesive sauce that coats the vegetables and pasta.