Creamy orecchiette with peas and vegan bacon

Creamy pasta dishes are a Zengarry staple. This one in particular is a favourite, because it uses a highly under-appreciated pasta shape: orecchiette. Named after the Italian word for “little ears,” this pasta is small, round, and has a slight curve to it. This means it picks up extra sauce on each bite. After trying this dish, you will surely be a convert!





Ingredients

  • 1 box orecchiette

  • ½ package Fauxmagerie Zengarry Creamy Swiss or Double Crème cashew cheese

  • 2 cloves garlic

  • 1 tbsp olive oil

  • 1 cup peas

  • 1 package of vegan bacon (or 150 g of homemade vegan bacon of your choice)

  • Salt and pepper to taste

  • Chives or parsley to top (optional)

Instructions

  1. Cook pasta in salted water, according to package directions. In the last couple minutes of boiling, add frozen peas. Set aside about 2 cups of pasta water for the sauce.

  2. Cut vegan bacon into smaller pieces. Fry it in a pan until slightly crispy, then set aside.

  3. In a large pot, add the olive oil and turn the stovetop to medium heat. Once the oil is hot, add the garlic and cook until translucent.

  4. Add the Fauxmagerie Zengarry Creamy Swiss or Double Crème cashew cheese. Using a spoon, break the cheese into smaller parts so that it melts quicker.

  5. Slowly add pasta water and stir it in with the cheese. Using starchy pasta water adds flavour and helps the sauce stick to the noodles.

  6. Add the noodles back in with the sauce and stir to coat. If the sauce is too thick, add a bit more pasta water and stir.

  7. Serve the pasta, and top each portion with a generous serving of veggie bacon. Add chives and parsley if desired, and a sprinkle of salt and freshly ground pepper to taste.

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