Description
A rich and comforting pasta dish made with creamy tomato sauce and crispy vegan bacon, perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
- 12 ounces rotini pasta
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup heavy cream
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup vegan bacon, chopped
- 1/3 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil leaves, for garnish
Instructions
- Set a large pot of salted water to boil and cook rotini until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and onions until soft and fragrant.
- Add crushed tomatoes to the skillet and bring to a simmer. Stir in the heavy cream and let it gently bubble for 5 minutes.
- In a separate pan, crisp the vegan bacon until browned, then set aside.
- Add the cooked pasta to the sauce along with a splash of reserved pasta water. Stir in parmesan, salt, and pepper.
- Fold in the crispy vegan bacon and simmer everything together for 2–3 minutes.
- Turn off heat and toss in torn fresh basil leaves.
- Serve hot with extra parmesan and basil if desired.
Notes
- Use gluten-free pasta to make it gluten-free.
- Swap heavy cream for coconut or cashew cream for a dairy-free version.
- Add chili flakes for a spicier variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg