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    Home » recipes » entree » pasta » Fusilli with Pesto and Crispy Vegan Bacon

    by Kathy Patalsky · updated: Jun 18, 2021 · published: Jun 18, 2021 · About 4 minutes to read this article. Leave a Comment

    Fusilli with Pesto and Crispy Vegan Bacon

    Jump to Recipe
    Fusilli with Pesto

    I have been very into pesto pasta this past year. And this Fusilli with Pesto and Crispy Vegan Bacon on top is a super easy and flavorful dinner that you can whip up in under 30 minutes.

    I was inspired to make this vegan recipe when I saw a non-vegan version of it while browsing TheKitchn. The version linked uses a yummy arugula pesto and pancetta. Well I would like to challenge anyone to try my vegan version for just as much flavor, texture and oomph in their pasta bowl!

    crispy vegan bacon on top pasta

    Pesto Pasta

    Like I said, I am obsessed with pesto pasta for dinner. It happens weekly in our household. I switch from penne to spaghetti and to fusilli. And fusilli with pesto is a fave.

    I actually think it is more versatile than marinara pasta because you can pair and toss so many different veggies and legumes with it and not feel like the sauce will overtake everything. Pesto blends so well with so many ingredients! Here are a few faves..

    • peas
    • kale
    • broccoli
    • zucchini
    • cauliflower
    • mushrooms
    • arugula
    • potato
    • garlic
    • corn

    and more.

    You can also add in nuts and seeds like pumpkin seeds, walnuts, pine nuts and more. Yup, I truly think that pesto is such a versatile sauce for pasta!

    fusilli pasta with pesto

    Marinara or Pesto?

    Marinara is awesome, but I usually just stick to veggies like zucchini, mushrooms and greens when adding to marinara sauce pasta. Pesto allows me to get really creative — and basically use whatever I have in my veggie drawer.

    One of my favorite pesto sauce recipes is this Pine Nut Pesto. And for marinara sauce – or red sauce pasta, give this pasta sauce recipe a try: Chunky Veggie Tomato Sauce

    pesto spirals pasta

    Vegan Bacon

    Vegan bacon is an excellent topper for salads and pasta like this fusilli with pesto. It adds a pop of flavor and texture. There are two vegan bacons that I love best:

    Tempeh Bacon – Smoky and tender, just a little crispy on the edges. Lots of body in the texture, nuttiness and heartiness from the bean base.

    Benevolent Bacon by Sweet Earth – Peppery and smoky, sizzles up nice and crisp with a chewy texture. Mimics real bacon a bit better. Rich in protein from a seitan base.

    Those are my two faves. For this recipe, I did Benevolent Bacon because I really wanted a crispy texture for contrasting with the tender pasta.

    Fusilli for Fun!

    Fusilli with pesto is a great sauce and pasta shape pairing. Those spirals soak in so much flavor and keep their bouncy texture so well. You can add a lot of add-ins for texture with fusilli pasta. Try vegan cheese, nuts, seeds, beans, veggies and more.

    But really, you do not have to use fusilli shaped pasta. But for bouncy, fluffy yumminess, you gotta love those spirals.

    overhead pesto pasta

    Fusilli with Pesto and Crispy Vegan Bacon

    Simple and flavorful, this protein-packed pasta pairs basil-scented sauce, aka pesto, with crispy, smoky vegan bacon. Fusilli spirals pair with the pesto beautifully to absorb all the sauce and add-ins. Greens to accent.
    5 from 1 vote
    click the stars to rate
    Print Pin
    Prep: 10 mins
    Cook: 20 mins
    Total: 30 mins
    Servings: 4 servings

    Ingredients

    Pesto

    • 1 cup fresh basil, rinsed and packed
    • ⅓ cup walnuts, *
    • 2 cloves raw garlic
    • 2-3 tablespoon fresh lemon juice
    • 2-3 tablespoon olive oil, extra virgin
    • 2 tablespoon Parmesan, vegan
    • ½ cup spinach
    • 2-4 tablespoon ‘pasta water’
    • ¼ teaspoon pink salt
    • pinch black pepper

    Other

    • 4 cups dry pasta, fusilli
    • 1 cup vegan bacon, tempeh or seitan
    • 2 cups leafy greens, chopped
    • vegan parmesan , to taste
    • olive oil, for pan
    • 2 tablespoon nutritional yeast, for pasta – optional

    Instructions

    • Fill a large pasta pot with water and a pinch of salt. Bring to a boil. Boil pasta until tender, usually 10-14 minutes.
    • While pasta is cooking, blend up your pesto in a blender or food processor. Blend until silky smooth. (You can also blend until just under smooth, if you like your pesto with some texture.)
    • Warm a skillet over high heat. Add a drizzle of olive oil. Add the chopped vegan bacon. When pan is sizzling hot, lower heat to medium and cook bacon for 3-5 minutes – or until crispy and browned on edges. Turn off heat and set aside.
    • Drain cooked pasta.
    • Toss pasta with nooch.
    • Toss pasta with pesto.
    • Fold in the chopped leafy greens – the warm pasta will wilt them.
    • Serve pasta and top with heaping scoops of the crispy vegan bacon. Vegan parmesan on top.

    Equipment

    • pasta pot
    • skillet
    • spatula
    • blender if DIY-ing pesto
    recipe author: Kathy Patalsky

    Notes

    *in place of walnuts, pine nuts or pumpkin seeds also work

    nutrition estimate | per serving

    Calories: 434kcal | Carbohydrates: 51g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 201mg | Potassium: 341mg | Fiber: 4g | Sugar: 2g | Vitamin A: 917IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    More pasta

    • Peanut Noodles with Tempeh and Kale
    • Vegan Southern Soul Bowl
    • Easy Cheesy Pasta Bake, Spinach and Sausage
    • Spinach Mushroom Lasagna

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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