Pasta, Peas and "Bacon" in Creamy Sauce
1/2 package of silken tofu in aseptic pack (about 1.5 oz)
3-4 Tablespoons of soy creamer (or soy milk)
1/4 cup of soy parmesan cheese (or nutritional yeast)
1 small shallot chopped finely
2 cloves of garlic minced
juice of 1/2 of a lemon
1 Tablespoon olive oil
1-2 pinches red pepper flakes
salt and pepper to taste
1 Tablespoon fresh or 1-2 teaspoon dried oregano
1/4 cup your favorite bacon substitute, chopped (I used Lightlife Smart Bacon)
1 cup frozen peas
enough uncooked pasta for 4
Put on the water for the pasta. while waiting for it to boil, chop the shallot and garlic and set aside. In a blender or food processor combine the silken tofu, soy creamer and soy parm and blend until super smooth and creamy. In a small sauce pan saute the shallot and garlic in the olive oil. When just translucent, add to the tofu mixture and pulse until fully incorporated. Transfer mixture to sauce pan over medium heat. Add the lemon juice, red pepper flakes, salt and pepper and oregano, stirring occasionally. Once heated through keep warm over low heat.
Once the pasta water is to a boil add plenty of salt and the pasta and cook according to package directions. At this point, you can cook the veggie bacon if needed. When the pasta is done, before draining, ladle some of the water over the peas to warm through. You may also want to add a couple of tablespoons of water to the to the sauce depending on the consistency.
Toss the pasta with enough sauce to coat and divide into four bowls. Top each bowl with 1/4 of the peas and 1/4 of the bacon. You can top with additional sauce if you would like.