I generally consider pasta one of those things that doesn’t need a recipe. I mean, basically you just toss it with stuff that tastes good together, right? Who needs a recipe? Unless you are perhaps doing something revolutionary with the pasta. This isn’t revolutionary by any means. But I had the urge to use the camera tonight, so I wrote it up anyway. It was also good and worth repeating, or I wouldn’t subject you to it.
Pasta with Tempeh Bacon
8 oz pasta – just about any shape would be okay
1/2 onion, chopped
6 slices tempeh bacon (homemade or packaged)
4-6 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup cherry tomatoes, halved
1 can artichoke hearts, chopped
1/2 can chickpeas
1/2 tsp oregano
1/2 tsp chili pepper flakes
1/4 cup white wine or water (preferably pasta cooking water)
1/4 cup water (preferably pasta cooking water)
salt or vegan soup seasoning (I used Vegeta), to taste
freshly ground black pepper
1/2 cup vegan cheese, grated (I used Sheese Mozarella) (optional)
Cook the pasta according to package directions. Mince the garlic:
Prep the other ingredients: chop the tempeh bacon, artichoke hearts, onion, and tomatoes; drain the chickpeas.
Heat some olive oil in a wok or large skillet over medium high heat. Add the onions and cook until translucent.
Add the tempeh bacon and a few minutes later, the garlic.
Add the sun-dried tomatoes and cook another couple of minutes.
Add the cherry tomatoes, artichoke hearts, chickpeas, oregano, chili pepper flakes, pepper, and salt or seasoning and cook for two or three minutes.
Add the white wine (or half the water) to deglaze the pan, then toss in the cooked pasta as as well as the water, mixing well.
Optionally toss with vegan cheese.
I served with roasted broccoli (tossed with a mixture of olive oil, fresh lemon juice, garlic, and salt and baked at 400 degrees for 15 minutes). This was a quick but tasty weekday meal, the pasta using all pantry items and therefore being easy to whip up with no planning.