Instagram's abbikadar's Vegan Rosé Pasta with Tempeh Bacon


We absolutely LOVE the plant-based recipes that our @zengarryveg Instagram star @abbikadar blogs! In this recipe, Abbi uses our Sun-Dried Tomato & Basil cashew cheese and creates a creamy vegan rosé pasta with tempeh bacon. Follow @abbikadar on IG for inspiring vegan food and lifestyle posts!


Image courtesy of abbikadar and My Favourite F Words..

abbikadar's Vegan Rosé Pasta with Tempeh Bacon

With winter upon us, I am constantly turning to good old fashion comfort foods to fuel my body. I love stews, pastas, soups and anything warm! The last few weeks I have been making a ton of pasta, but have been trying to switch it up from typical red sauce and my go-to alfredo! So I decided to shake it up and start experimenting with vegan rosé pasta sauce, and it is TO DIE FOR! I was never actually a huge rosé sauce fan prior to going vegan because I found it super heavy, but with cauliflower as the base and fresh cherry tomatoes, this sauce is light, satisfying, full of veggies and oh so delicious.


This is a great week night dinner recipe as it only takes around 45 minutes to make! If you roast your cauliflower in advance however, this recipe can take under 30 minutes, talk about a time saver that will impress your family.


Ingredients:


Pasta Ingredients:

makes around 4 servings

· 2 cups cauliflower florets

· 1 onion, diced

· 1 cup cherry tomatoes

· 2 tablespoons minced garlic – I love garlic, add less if you prefer

· 2 teaspoons lemon juice

· 4 tablespoons nutritional yeast – adjust to preference

· 1/2 teaspoon oregano

· 1/2 teaspoon dried basil

· 1 cup vegetable broth

· salt to taste

· pepper to taste

· Pasta of your choice – I use lentil pastas for extra protein and fibre

· 2 handfuls of arugula

· Optional add in: 3 tablespoons Fauxmagerie Zengarry Sun-Dried Tomato & Basil cashew cheese

· avocado oil, as needed, any cooking oil you prefer works! I personally use avocado oil due to its high smoke point


Tempeh Bacon:

This is the same recipe from my perfect tofu scramble and makes around 4 servings

· 1 block tempeh, cut into strips

· 1/4 cup Tamari – or use soy sauce if not gluten free

· 1 teaspoon liquid smoke

· 3 tablespoon maple syrup

· 1 teaspoon chili powder

· 1/2 teaspoon garlic powder

· 1 tablespoon avocado oil (or any high heat cooking oil)


Note: This recipe is for the full block of tempeh, which makes about 4 servings. I always keep it marinating in the fridge to fry up fresh as a snack or topping for salads.



Instructions:


To Make the Tempeh Bacon

1. Start my marinating your tempeh bacon for at least 1 hour prior to cooking. You can marinate the tempeh overnight for optimal flavour and then cook once ready.

2. Heat up a cast iron skillet or any pan on high heat with avocado oil. Add in the tempeh slices and cook until golden and crispy. remove from heat and set aside.

3. Note: The tempeh bacon can also be cooked in advance and added on to the top of the dish when ready to serve.


To Make the Pasta

1. Preheat your oven to 420 Fahrenheit and roast your cauliflower for around 20 minutes. Note: you can do this in advance, or skip this step if you are pressed for time, I personally like it better roasted. When the cauliflower is done, remove from oven and set aside to cool.

2. Prepare the pasta according to instructions on the package. Drain, rinse in cold water and set aside.

3. While the cauliflower roasts and the pasta cooks, chop up your onion and begin to sauté on medium heat with avocado oil until translucent, remove from heat and set aside.

4. On medium heat, sauté your cherry tomatoes with a bit of veggie broth until they are soft enough to burst. Pop the cherry tomatoes by gently squishing them with your utensil, if they do not burst easily, allow them to sauté longer. Once all have bursted, turn off the heat and set aside

5. To make the creamy base of the rosé, add the cauliflower, garlic, nutritional yeast, lemon, vegetable broth and spices to a blender. Blend until smooth and set aside.

6. Once blended, add the sauce and sautéed onions to the pan with cherry tomatoes and allow to simmer for 5 to 10 minutes. If using the Zengarry cheese, add it in here.

7. Add in the cooked pasta and arugula and stir. Allow to cook until the arugula is wilted. and the dish is all heated up.

8. You can either add the tempeh bacon on top or stir into the sauce so that all of the flavours come together. I served it on top for visual purposes but have done both and love it combined.

9. Serve and enjoy!


This is such a simple recipe packed with whole foods and is so comforting for these cold and dark winter days. Be sure to tag me on Instagram if you try this recipe, I love seeing your recreations!


Abbi is a 22 yr-old plant-based health and fitness enthusiast living in Toronto, Ontario. Her passion for health and fitness sparked at a young age when she began dancing competitively at the age of 8, and has continued throughout her life. Like most health nuts, Abbi is an absolute foodie and loves to create and share her delicious recipes on her blog My Favourite F Words, her lifestyle blog filled with healthy recipes, fitness tips, and tips on how to live consciously. She hopes you try her delicious recipes and make sure to share them with her through Instagram, as she loves receiving feedback and meeting new people who love food just as much as she does!

@abbikadar @zengarryveg

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