Yield
4 Servings
Prep Time
15 Minutes
Cooking Time
30 Minutes
PrintIngredients
- 1/2 pound dry Spaghetti
- 3 cups Non-Dairy Milk (I use Ripple, Unsweetened)
- 8 ounces of Tempeh Bacon (I buy this pre-packaged. Feel welcome to use your favorite fake’on here.)
- 3 Shallots
- 6 Garlic Cloves
- 2 cups Spinach, packed (optional)
- 1/2 cup Nutritional Yeast
- 1/4 cup Parsley
- 2 tablespoons Vegetable Oil
- 2 tablespoons White Flour
- 1/2 teaspoon Liquid Smoke
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Kala Namak Indian Black Salt
- 1/2 teaspoon Table Salt
- Black Pepper (for garnish)
- Vegan Parmesan (Optional for garnish. I use Violife.)
Directions
- Slice shallots into think, 1/8 inch rings and mince garlic. Set aside.
- Heat up a sauce pan on medium high heat. Once up to temperature add oil and coat pan. Saute garlic and shallots until translucent, 3 to 6 minutes.
- Slice tempeh bacon into bite sized pieces and add to pan. Saute for another 2 minutes.
- Mix non-dairy milk with flour in a small bowl until well mixed. Add to sauce pan with nutritional yeast, liquid smoke, smoked paprika, table salt, and kala namak salt. Bring to a low simmer and let thicken.
- Fill a stock pot with water and bring to a boil. Add spaghetti and boil for 8 minutes or until al dente.
- While pasta is boiling mince parsley til you have about a half cup. Set aside.
- Once pasta is cooked drain and and briefly set aside. Mix spinach (optional) and parsley into the sauce until mixed. Add spaghetti and toss to coat.
- Serve garnished with parsley, shredded vegan parmesan, and black pepper. Enjoy hot.
