Green Pea Pasta w/ Tofu Bacon Bits
Green pea Pasta w/ Tofu Bacon Bits
This is the perfect pasta dish for when you don’t have many ingredients on hand. It’s time to pull that bag of frozen peas from the back of the freezer and put it to work. Green peas are high in fiber and plant protein, and they blend into a rich, creamy sauce. Sautéed aromatics like onion, shallot, garlic, and lemon zest are blended with miso paste and pasta water until smooth and velvety, then tossed with your favorite pasta shape and topped with crispy tofu bacon bits. Easy, comforting, and delicious, this recipe turns a handful of simple ingredients into a delicious and satisfying meal.
Serves 4
Ingredients
16oz (454g) Long or Short Pasta
16oz (454g) Frozen Green Peas
1 medium Shallot, diced
3 Green Onions, sliced
2-3 cloves Garlic, minced
1 Tbsp (15g) Miso Paste
2 (30ml) Tbsp Oil
1 Tbsp Lemon Zest
1 Lemon Juiced (2 Tbsp 30ml)
3/4 cup (45g) Grated Vegan Parmesan
2 cups (473ml) Reserved Pasta Water
Salt & Pepper to taste
Optional: 2 handfuls Baby Spinach
Tofu Bacon Bits
14oz Extra Firm or Firm Tofu, pressed
2 Tbsp (30ml) Soy Sauce
2 Tbsp (30ml) warm Water
2-2 1/2 Tbsp (30-38ml) Maple Syrup
1 Tbsp (15ml) Dark Soy Sauce
1 Tbsp (8-9g) Nutritional Yeast
1/2 Tbsp (7ml) Neutral Oil
1/2 tsp (1.5g) Smoked Paprika
1/4 tsp (.5g) Garlic Powder
6-8 dashes Liquid Smoke
Directions
1.Make the tofu bacon by pressing the tofu for at least 30 minutes to remove as much moisture as possible.
2.Crumble the pressed tofu onto a lined baking sheet. Mix the marinade ingredients and pour over the tofu, tossing until evenly coated. Bake at 400°F for 10 minutes, then flip and bake for another 10–15 minutes, or until dark brown and crispy. Set aside.
3.Bring a large pot of water to a boil while you prepare the sauce.
4.Heat the oil in a large pan over medium heat. Add the shallot and green onions and sauté for 3–5 minutes, until softened. Stir in the lemon zest and garlic and cook for about 2 minutes, until fragrant. Add the peas and cook for 5 minutes more. If using, add the spinach and cook until wilted. Season with salt and pepper, then remove from the heat.
5.Cook the pasta according to package directions until al dente, reserving 3 cups of pasta water before draining.
6.Transfer the pea mixture to a blender with the miso paste, lemon juice, and 2 cups of the reserved pasta water. Blend until smooth and creamy.
7.Return the sauce to the pan over low heat. Stir in the grated Parmesan until melted, then add the cooked pasta and toss to coat. Add more reserved pasta water as needed to loosen the sauce.
8.Once heated through, serve topped with a generous portion of the tofu bacon bits.
