This recipe melds the rich savoriness of mybacon, the robust flavors of sautéed mushrooms, and the creaminess of a luscious sauce. Elevate your dining experience with this delightful fusion of crispy vegan bacon, golden-brown mushrooms, and perfectly cooked spaghetti, creating a mesmerizing symphony of tastes and textures. It's a celebration of hearty, plant-based ingredients that promises an enticing Italian-inspired feast, perfect for satisfying your cravings any day of the week!
For a delectable twist on the traditional bacon-infused pasta, delve into the world of vegan cuisine with our tantalizing Crispy Vegan MyBacon Marinara Spaghetti Pasta recipe. This dish beautifully marries the savory essence of crispy vegan MyBacon with a rich marinara sauce, creating an unforgettable meal perfect for family favorites or a cozy date night.
Why You'll Love This
- Innovative Twist: It offers a creative spin on classic bacon pasta, using crispy vegan MyBacon that satisfies cravings for that crispy, savory element.
- Vegan-Friendly: Perfect for vegans or those looking to explore plant-based options without compromising on taste or texture.
- Versatile Mushroom Varieties: The blend of various mushrooms—cremini, portobello, or shiitake—adds depth and a variety of flavors, enhancing the overall dish.
- Ease of Preparation: Simple ingredients and easy-to-follow steps make this recipe accessible for both seasoned cooks and newcomers to the kitchen.
Ingredients:
- 12 oz (340g) spaghetti noodles
- 1 tablespoon olive oil
- 1 jar (approx. 14 oz) mybacon or vegan bacon substitute
- 2 tablespoons olive oil (for mushroom sautéing)
- 3 cloves garlic, minced
- 8 oz (225g) cremini mushrooms, thinly sliced
- 8 oz (225g) button mushrooms, sliced
- 1 cup vegetable broth
- 1 jar marinara
- ½ cup black olives, sliced
- 2 tablespoons capers
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Vegan parmesan cheese (optional, for garnish)
Instructions:
- Prepare Pasta:
- Cook the spaghetti noodles according to package instructions in a large pot of salted boiling water until al dente. Reserve about a cup of the starchy pasta water, then drain and set aside.
- Prepare Vegan Mushroom Bacon:
- Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add mybacon or vegan bacon substitute and sauté until crispy and golden brown. Once done, remove from the pan and set aside.
- Saute Mushrooms:
- In the same pan, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sauté for a minute until fragrant.
- Add the sliced cremini mushrooms and button mushrooms. Cook until they release their moisture and turn golden brown, approximately 6-8 minutes.
- Create Mushroom Sauce:
- Pour in black olives, and capers and marinara. Stir and let it simmer for about 5 minutes to reduce slightly.
- Lower the heat and pour in the heavy cream, stirring continuously. Simmer for an additional 2-3 minutes. Season with salt and black pepper to taste.
- Combine Pasta and Sauce:
- Add the cooked spaghetti noodles to the creamy mushroom sauce, tossing well to coat the pasta evenly. If the sauce seems too thick, gradually add some of the reserved pasta water to reach the desired consistency.
- Serve:
- Plate the Mushroom Bacon Pasta on serving dishes. Crumble the prepared vegan bacon over each serving. Garnish with fresh parsley and vegan parmesan cheese, if desired.
- Enjoy:
- Relish the delightful flavors of this Vegan Mushroom Bacon Pasta and savor every delicious bite!
This recipe offers a tantalizing blend of savory mushrooms, creamy sauce, and the crispy texture of vegan bacon, delivering a delightful and satisfying pasta dish perfect for any occasion!
Variations
Explore the depths of this dish by incorporating different mushroom varieties like cremini, portobello, or shiitake, offering a symphony of flavors in every bite. Additionally, consider swapping traditional spaghetti noodles with penne pasta for a unique texture experience.
Substitutions
For those seeking a non-vegan alternative, substitute the vegan bacon with turkey bacon or cooked bacon. Swap vegan parmesan cheese for regular parmesan if preferred, maintaining the dish's cheesy richness.
Using the Fat: Utilize olive oil or leftover bacon grease as a flavorful base for sautéing the mushrooms, infusing the dish with depth and richness. Alternatively, opt for truffle oil to impart an indulgent aroma and taste.
Cooking Method: Start by sautéing sliced mushrooms in a large pan until golden brown, then add the crispy vegan MyBacon bits for a delightful crunch. Incorporate a robust pasta sauce and Italian seasoning, allowing the flavors to meld over medium heat.
Al Dente Excellence: To achieve the perfect al dente texture, follow the packet instructions for cooking the pasta in a large pot of salted water. Reserve a cup of starchy pasta water before draining for added creaminess in the sauce.
Finishing Touches: For a burst of freshness, squeeze a dash of lemon juice into the sauce and garnish with freshly chopped herbs or green onions. Consider a drizzle of balsamic vinegar for a tangy kick.
Final Note: This Creamy Vegan MyBacon Marinara Spaghetti Pasta promises a flavorful adventure, combining simple ingredients to create a dish that's both easy and impressive. Whether enjoyed as a complete meal or a tantalizing side dish, its versatility and wonderful tomato sauce will undoubtedly make it a family favorite.
Remember, the key lies in the combination of mushroom varieties, the delicious fat used, and the aromatic infusion of garlic—guaranteeing a star-rated meal, perfect for both easy weeknight dinners and special occasions.
Faq
- Can I use other types of pasta for this recipe? Absolutely! While the recipe suggests spaghetti, feel free to experiment with different pasta shapes like penne, fettuccine, or farfalle based on your preference.
- How do I make this dish gluten-free? To make it gluten-free, substitute regular pasta with gluten-free pasta options available in stores. Ensure all other ingredients, including sauces and seasonings, are also gluten-free.
- Can I prepare this dish in advance? While it's best enjoyed fresh, you can prep some components in advance. Cook the mushroom mixture ahead of time and refrigerate. Reheat it gently and combine with freshly cooked pasta and sauce before serving.
- What can I use instead of vegan MyBacon? If vegan MyBacon isn't available, try using other vegan bacon substitutes or opt for marinated and baked tofu strips for a similar texture and flavor.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove with a splash of water or additional sauce to refresh the pasta.
- Can I freeze this dish? Pasta dishes with creamy sauces may not freeze well due to potential texture changes. However, you can freeze the mushroom mixture separately and combine it with freshly cooked pasta and sauce upon thawing for better results.
- Is there a low-fat version of this recipe? You can reduce the fat content by using less oil or opting for low-fat alternatives in the sauce, such as using almond milk instead of cream or reducing the amount of vegan bacon fat/oil used in cooking.
- What can I serve as a side dish with this pasta? A simple green salad, garlic bread, or roasted vegetables make excellent side dishes to complement the flavors of the pasta.
Remember, these answers are general guidelines. Adjustments can be made based on dietary preferences or individual needs to suit your taste and requirements.
Vegan Mybacon Marinara Spaghetti Pasta
Ingredients
- 12 oz 340g spaghetti noodles
- 1 tablespoon olive oil
- 1 jar approx. 14 oz mybacon or vegan bacon substitute
- 2 tablespoons olive oil for mushroom sautéing
- 3 cloves garlic minced
- 8 oz 225g cremini mushrooms, thinly sliced
- 8 oz 225g button mushrooms, sliced
- 1 cup vegetable broth
- 1 jar marinara
- ½ cup black olives sliced
- 2 tablespoons capers
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
- Vegan parmesan cheese optional, for garnish
Instructions
- Prepare Pasta:
- Cook the spaghetti noodles according to package instructions in a large pot of salted boiling water until al dente. Reserve about a cup of the starchy pasta water, then drain and set aside.
- Prepare Vegan Mushroom Bacon:
- Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add mybacon or vegan bacon substitute and sauté until crispy and golden brown. Once done, remove from the pan and set aside.
- Saute Mushrooms:
- In the same pan, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sauté for a minute until fragrant.
- Add the sliced cremini mushrooms and button mushrooms. Cook until they release their moisture and turn golden brown, approximately 6-8 minutes.
- Create Mushroom Sauce:
- Pour in black olives, and capers and marinara. Stir and let it simmer for about 5 minutes to reduce slightly.
- Lower the heat and pour in the heavy cream, stirring continuously. Simmer for an additional 2-3 minutes. Season with salt and black pepper to taste.
- Combine Pasta and Sauce:
- Add the cooked spaghetti noodles to the creamy mushroom sauce, tossing well to coat the pasta evenly. If the sauce seems too thick, gradually add some of the reserved pasta water to reach the desired consistency.
- Serve:
- Plate the Mushroom Bacon Pasta on serving dishes. Crumble the prepared vegan bacon over each serving. Garnish with fresh parsley and vegan parmesan cheese, if desired.
- Enjoy:
- Relish the delightful flavors of this Vegan Mushroom Bacon Pasta and savor every delicious bite
