Fettucine “Carbonara” with Broccoli
Carbonara refers to a dish made with bacon. Here, a bacon substitute in the form of a delicious, smoky tempeh product is used to augment a
Serves: 6 or more
- 12-ounce package fettuccine, preferably whole grain
(or you can substitute whole-grain spaghetti)
- 2 tablespoons extra-virgin olive oil
- 6-ounce package tempeh bacon (Fakin’ Bacon or
other brand of your choice)
- 4 to 5 cups finely chopped broccoli florets
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- Salt and freshly ground pepper to taste
- Vegan Parmesan-Style “Cheese”
Cook the fettuccine in plenty of rapidly simmering water until al dente, then drain. Reserve about 1/2 cup of the cooking water.
Meanwhile, heat half of the oil in a wide skillet. Sauté the bacon strips over medium heat until crisp and browned on both sides, then remove and cut into small pieces about 1/2 inch or so long.
In the same skillet, combine the broccoli, garlic, and wine. Cover and steam until the broccoli is bright green and tender-crisp. Remove from the heat.
In a serving bowl, combine the cooked fettucine, bacon, broccoli-garlic mixture (with any remaining wine) with the remaining oil and the rest of the ingredients. Toss well. If the dish needs more moisture, add a small amount of the reserved pasta cooking water.
Serve at once. Pass around Parmesan-Style “Cheese” for topping individual servings.
- Here are more hearty vegan pasta recipes.