It’s all about those vegan bacon bits!
Prep | 10 mins
Cook | 10 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 20 minute meal
INGREDIENTS
Vegan Cacio e pepe (the pasta base):
250g gluten-free spaghetti
1tbsp olive oil
2 large tbsp vegan cream cheese
2tbsp pasta water
Salt and lots of freshly ground black pepper
Vegan Pancetta (AKA those lovely Vegan Bacon Bits!):
280g block of firm tofu, drained of excess moisture then cut into little cubes
4tbsp soy sauce
2tbsp maple syrup
2tbsp water
1tbsp smoked paprika
1tbsp breadcrumbs (optional; makes it extra crispy)
To garnish:
Handful of flat leaf parsley, rough-chopped (optional)
METHOD
Preheat your oven to 180C and line a baking sheet with parchment paper
Cook the spaghetti according to instructions (around 10 mins)
While the pasta cooks make the Vacon. Add all the ingredients except tofu & breadcrumbs to a saucepan, bring to the boil then take off the heat and stir in the tofu & breadcrumbs to coat. Spread evenly over the baking sheet and cook until you’ve completed the next step (around 5 mins) for a crispy finish
When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cream cheese and seasoning. Heat on low until the chease has melted and is well combined
Portion into serving bowls and top with the vegan bacon bits and parsley. Absolutely delicious! Enjoy x
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