Creamy Vegan Garlic Linguine with Crispy Vegan Bacon
Linguine tossed in a silky vegan garlic cream sauce made with caramelized onion, garlic, plant milk, and vegan cheese, topped with crispy Thrilling Bakon, nooch panko, dill, and lemon.
Equipment
- Large pot
- Large pan
- Nonstick skillet
- Whisk
Ingredients
Pasta
- 12 oz linguine
- 1 cup reserved pasta water
Crispy toppings
- 6 slices Thrilling Bakon or other vegan bacon
- ½ cup panko breadcrumbs
- 2 tablespoon nutritional yeast
- 1 tablespoon olive oil
- pinch of salt
Garlic cream sauce
- 2 tablespoon olive oil or vegan butter
- 1 medium onion finely diced
- 6 to 8 garlic cloves minced
- 2 tablespoon all-purpose flour
- 2 cups unsweetened plant milk oat or soy
- 1 cup shredded vegan cheese mozzarella or parmesan style
- salt and black pepper to taste
To finish
- 2 tablespoon fresh dill chopped
- ½ lemon juiced, plus wedges to serve
Instructions
- Cook the linguine in well-salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- In a nonstick skillet, cook the vegan bacon over medium to medium-low heat for 5 to 7 minutes per side until crispy, with no oil needed. Drain on a paper towel and chop.
- Wipe the skillet, add 1 tablespoon olive oil, and toast the panko with the nutritional yeast and a pinch of salt over medium heat for 2 to 3 minutes until golden. Set aside.
- In a large pan, heat the olive oil or vegan butter over medium heat. Cook the onion with a pinch of salt for 8 to 10 minutes until golden, then add the garlic and cook 1 to 2 minutes.
- Stir in the flour and cook for 1 minute.
- Slowly whisk in the plant milk and simmer 2 to 3 minutes until thickened.
- Lower the heat, stir in the vegan cheese until melted, and season with salt and pepper.
- Toss the linguine into the sauce with a splash of pasta water until glossy.
- Top with crispy bacon, nooch panko, dill, and a squeeze of lemon. Serve right away.
Notes
Gluten-free: Use gluten-free pasta, thicken with cornstarch or a gluten-free flour blend, and use gluten-free panko.
Nut-free: Use oat or soy milk and a nut-free vegan cheese.
Storage: Refrigerate up to 3 days. Keep the toppings separate and reheat the pasta with a splash of plant milk.