One
Skillet Pasta with Tempeh Bacon and Peas
Serves: 4 servings
Ingredients
8 oz tempeh bacon, diced or bacon bits
¾ cup diced onion cone #3
2 cloves garlic, minced
2½ cups veggie broth
1 cup almond milk
8 oz dry pasta (gluten free if desired)
1 package of frozen peas
½ cup sour cream (tofutti)
salt and pepper
grated -follow your heart Parmesan veg cheese, for serving
parsley
for serving
Instructions
In
12 inch EOS or large skillet over medium heat 300 degrees, cook the tempeh
bacon until crisp. Take crispy tempeh out and set aside. Add In onion and cook
until softened, about 5- minutes. Add the garlic and cook for an additional
minute. Pour in the broth and the milk, dry pasta and bring to a boil. 400
degrees, Once the liquid is boiling, reduce the heat to medium click-low .
Cover the skillet and allow the pasta to cook until al dente, about 15 minutes.
Once the pasta is cooked, add the peas and continue to cook until they have
defrosted. Stir in the sour cream and the tempeh bacon. Taste and season to
taste with salt and pepper. Serve immediately, topped with parmesan cheese.
Serve with parsley
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