Fettuccine “Carbonara” with Broccoli
Carbonara refers to a pasta dish made with bacon. Here, a bacon substitute in the form of a delicious, smoky tempeh product is used to augment this Italian classic. It’s made even yummier with lots of broccoli, and some optional asparagus
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
- 8 to 10 asparagus spears (peel woody bottom halves if need be;
not usually needed if slender), cut into 1 – to 2-inch pieces, optional
- 3 to 4 cloves garlic, minced
- 1/3 cup dry white wine (or substitute vegetable broth)
- 1/4 cup chopped fresh parsley, or more, to taste
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes to taste
- Vegan Cashew or Almond Parmesan-Style Cheez
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, tempeh bacon, broccoli mixture (with any remaining liquid from the pan) 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.