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Pasta with Bacon & Peas


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  • 2 cloves of garlic
  • bunch of fresh basil (or basil cubes)
  • salt & fresh ground pepper
  • 5 slices mushroom bacon
  • 2 cups peas
  • 2 tablespoons olive oil
  • 1 14 oz can of diced tomatoes
  • Vegan parmesan
  • basil for garnish
  • 1/2 pound of pasta (your choice!)



Step 1

Preheat the oven to 400 degrees. Prep mushroom bacon and cook. When done, chop bacon into quarter inch bits. Bring a large pot of water to a boil and cook the pasta to al dente (around 8 minutes). Meanwhile peel and finely slice the garlic. Finely chop the basil or pop out 2 frozen basil cubes. In a large saucepan heat two tablespoons of olive oil over medium heat. Add the garlic. Then add the basil. Cook for another few moments and add the canned tomatoes. Turn the heat up to high and add salt and pepper. Place frozen peas in a colander and drain the pasta right over the peas. Transfer pasta and peas to the pan of sauce and the bacon bits and stir well. Garnish with basil and serve with vegan parmesan.


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