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.
Author: Kathy Patalsky
blender if DIY-ing pesto
1cupfresh basilrinsed and packed
2-3Tbspfresh lemon juice
2-3Tbspolive oilextra virgin
1cupvegan bacontempeh or seitan
vegan parmesan to taste
olive oilfor pan
2tbspnutritional yeastfor pasta - optional
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.
*in place of walnuts, pine nuts or pumpkin seeds also work