When Adam and I first started dating he decided he was going to make me dinner. It consisted of this pasta (non-vegan version), and a salad with a balsamic dressing. The best part of this dinner was Adam trying to peel the garlic. He was sitting over the sink, picking the casing off of the garlic. He had not smashed it or anything. As he is doing this I say “what are you doing?” His response, “peeling garlic.” I had to give him a lesson, it was highly entertaining!
This dish is fairly simple, but does require a bit of prep work! First you are going to need to place a can of full fat coconut in the fridge for at least 8 hours, you want all the cream to rise to the top! I also like to do all my chopping up front, before you start any part of the cooking process. First I mince my garlic, dice the red onion and place it in a small bowl. Next I thinly slice the sun dried tomatoes, artichokes, and roughly chop the basil and place in a separate bowl. While prepping, start boiling water to cook the bow tie pasta.
Next I chop up one package of Sweet Earth Natural Foods Hickory & Sage Smoked Seitan Bacon. This in my opinion is one of the BEST vegan bacons out there. I think it is the smokey flavor, but I could be wrong! You will also need to chop Beyond Meat Lightly Season Strips, into bite sized pieces. You can either do this in the pan when it is cooking (mine was still frozen so I did this), or you can cut ahead of time (easier if strips aren’t still frozen). If you cut before hand set aside in a small bowl.
Add 2 Tbsp of Grape seed oil to a large pan over medium high heat. Add the bacon, and sauté until crispy. If you need to add a little more oil as you go, feel free to do so. Once the bacon is done cooking, remove from a slotted spoon and add to a small bowl. Leave any grease in the pan.
Add an 1/8 of a cup of Olive oil to the pan, and sauté garlic and onion, until the onion is translucent. This will take about 2-5 minutes. Add the chicken, and cook until heated through. This should take 5-10 minutes. The pasta water should be boiling by now, add in pasta and cook according to package directions. All depends on whether or not the strips are still frozen when added to the pan. Now add in the Sun Dried Tomatoes, Basil, Artichoke Hearts, and Bacon. Sauté for about five minutes.
Add 1/2 a cup of dry white wine, and reduce by half, about 10 minutes. Add the coconut cream (all the stuff at the top of the can), cashew milk, nutritional yeast, lemon juice, and white miso). Cook for about 10 minutes. Add drained pasta to the sauce, and mix to combine! Serve with salt and paper to taste.
- 2 Tbsp. Grape Seed Oil
- ⅛ Cup Olive Oil
- ¼ of Large Red Onion
- 1 package Beyond Chicken Lightly Seasoned Strips (cut into bite sized pieces)
- 1 package Sweet Earth Hickory & Sage Smoked Seitan Bacon, chopped
- Handful of Basil, chopped
- 10 Sun Dried Tomatoes, chopped
- 1 Jar Artichoke Hearts, cut into bite sized pieces
- ½ Cup Dry White Wine
- 1 Can Full Fat Coconut Milk, Cream removed from top
- ½ Cup Cashew Milk (unsweetened and unflavored)
- 1 Tbsp. White Miso
- Juice from 1 Lemon
- ¼ Cup Nutritional Yeast
- 1 lb. Mini Bow Tie Pasta
- Boil water for pasta, and cook according to package directions.
- Mince Garlic, and Dice Onion, set aside in a small bowl.
- Chop Sun Dried Tomatoes, Artichoke Hearts and Basil, and set aside.
- Chop Chicken Strips and set aside.
- Chop Bacon.
- Add 2 Tbsp Grape Seed Oil to a a large pan over medium high heat, and bacon and sauté until crispy.
- Remove bacon from pan with a slotted spoon, leaving any grease.
- Add Olive Oil to the pan, and sauté garlic and onion, until the onion is translucent.
- Add in Chicken strips and cook, until heated through.
- Add Sun Dried Tomatoes, Basil, Artichoke Hearts, and Bacon and sauté for 5 minutes.
- Add White Wine, and cook until reduced by half, about 5-10 minutes.
- Add Coconut Cream (white stuff that has risen to the top of can after refrigerating), Cashew Milk, Miso, Lemon Juice, and Nutritional Yeast, stir until combined.
- Add drained Bow Tie Pasta to the sauce, and stir to combine.
Comment below and tell me what your favorite add ins for pasta are! Also, if you make this dish, please let me know how it turns out. Post a photo on Instagram with #VeganFakinGood