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Vegetarian Pasta with Peas and “Pancetta”

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  • Author: She Likes Food
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Diet: Vegetarian

Description

My Vegetarian Pasta with Peas and “Pancetta” is easy to make, packed with flavor and perfect for a weeknight dinner that the whole family will enjoy. The creamy parmesan sauce comes together quickly and the crispy tofu pancetta rounds out this protein packed vegetarian meal. Embrace spring with this fresh pasta recipe.

Ingredients

Scale
  • 1 lb ditalini pasta, or pasta of choice
  • 1 teaspoon olive oil
  • 1/2 cup small diced yellow onion
  • 2–3 cloves garlic, minced
  • 1 1/2 tablespoons salted butter
  • 1 1/2 tablespoons all purpose flour, gluten free if needed
  • 2 cups whole milk, or milk of choice
  • 1 1/2 cups freshly grated parmesan cheese, plus more for garnish if desired
  • 1 1/2 cups frozen peas
  • 2–3 cups homemade vegan pancetta
  • Salt and black pepper, to taste
  • Fresh herbs for garnish, if desired.  Parsley or dill would work well.

Instructions

  1. Heat a large pot of water until boiling.  Add in the pasta and cook according to package directions.  I like to add the frozen peas into the boiling pasta water when the pasta is about 2-3 minutes from being done.  Drain pasta and peas and set aside.
  2. Heat a large skillet over medium heat and add in one teaspoon of oil and the diced onion.  A pinch of salt will help soften the onions.  Cook onion until soft, 2-3 minutes, and then add in the minced garlic and 1 1/2 tablespoons butter.  Cook until garlic is fragrant, 1-2 minutes, stirring frequently.
  3. Next, add in the flour and stir until it’s completely mixed in.  Cook for about 1 minute and then pour in the milk.  Stir everything together well and cook on medium-low heat until you have a thick sauce.  It will take about 5-7 minutes to thicken up and you’ll want to keep a close eye on it while it is cooking, so it doesn’t burn.
  4. Once sauce has thickened, add in the freshly grated parmesan and mix until cheese is completely melted.  Add in the cooked pasta, peas and tofu pancetta and season with salt and black pepper, to taste.  Mix everything together well and serve right away.  Garnish with extra pancetta and parmesan cheese, if desired.  Enjoy!

Notes

If not using my homemade tofu pancetta recipe, I would suggest looking in the plant based cured meats sections at the grocery store and finding something smoky.  You can then dice it up and get it crispy in a pan with some oil.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop
  • Cuisine: American

Find it online: https://www.shelikesfood.com/vegetarian-pasta-with-peas-and-pancetta/