One Skillet Pasta with Tempeh Bacon and Peas

One Skillet Pasta with Tempeh Bacon and Peas
 Serves: 4 servings
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


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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