Going plant-based might seem like an end to all pasta dishes in your life.
But what if I told you that you can still enjoy a creamy bowl of pasta?
What if I told you that you can garnish your dish with crispy, smoky “bacon” strips?
If you like that idea, read on.
Notes on this recipe:
1.If you do not have access to a vegan Worcester sauce alternative, don’t worry—the recipe will still work without it. If you would like a bit of kick for your dish, you might want to add a few chili flakes.
2. You should estimate how much pasta you need to make a serving for two people. If you end up with more than you anticipated, take it to work and serve it for lunch.
- 140g dry pasta (any type)
- 250g mushrooms
- 1/2 tin coconut milk
- 1 onion
- 2-3 garlic cloves
- 1 tbsp vegetable stock powder or 1 vegetable stock flavour pot
- 1 tbsp vegan worcester sauce
- 1/2 tbsp mustard seeds
- 2 tbsp olive oil
- 1-2 stems of dill
- 1/2 tsp salt
If you are making bacon-flavored rice crisps to garnish, you will also need:
- 2 sheets rice paper
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp water
- Frying pan
- Pasta pot (basically a pot suited to the amount of pasta you have)
- Knife and chopping board
- Kitchen scales
- Wooden spoon
If making bacon-flavored rice crisps to garnish, you will also need:
- Small bowl or cup
- Pastry brush
- Baking parchment
- Oven tray
1.Fill the pot with water; add salt, put the pot on the stove, and turn the heat too high to bring the water to a boil.
2. While the water heats, slice the mushrooms into thin slices. Then, chop the onion and garlic finely. Open your coconut milk.
3. Boil the water, and then add your chosen pasta; you can use spaghetti, fusilli, or conchiglie.
Cooking time should be specified on the packaging. However, it is best to cook pasta according to your own taste. You are aiming to have cooked but still slightly firm pasta, as we will be later cooking it with the sauce. Usually about 10
4. Heat 2 tbsp oil in the pan. Then sauté mushrooms, onion, and garlic, stirring occasionally to prevent burning.
5. When making “bacon” crisps, use the time you have while the pasta is cooking and mushrooms are frying to make a marinade.
In a cup or small bowl, mix olive oil, soy sauce, nutritional yeast, smoked paprika, garlic powder, and water. You want an oily and slightly chunky consistency. Layout the rice paper sheets on a chopping board. Use a pastry brush to gently wet rice paper with cold water.
After you have added some water, place one sheet on top of the other.
Coat the softened sheets with marinade using a pastry brush. Cut the rice paper into strips with scissors, then lay out in neat rows, a slight distance apart, on an oven tray with baking parchment.
6. If you have cooked the pasta adequately, use the colander to drain the water and let the paste sit there for a few minutes.
7. Once the mushrooms have developed a lovely golden crisp color, add the coconut milk, vegetable stock, mustard seeds, and Worcestershire sauce alternative if you’re using it. Turn down the heat and let simmer.
8. Heat the oven to 200°C and place the tray with crisps on a middle shelf. Place in oven for 3-5 minutes, checking occasionally to avoid burning them.
These crisps cook really quickly because of the variation in moisture content and depending on how thick you’ve applied your marinade.
9. Add ⅔ of the dill to the pan, leaving the rest for garnishing.
10. Finally, add the pasta to your frying pan and let it simmer for another few minutes, letting the flavor permeate the pasta.