Jul 10

Jul 10 Creamy pea, bacon and onion rigatoni

Al dente pasta tossed in a creamy lemon and white wine sauce with vegan bacon, peas and onion dotted throughout. I don’t think I need to say more. This creamy rigatoni is your new favorite. It’s super simple and quick to make using mostly pantry ingredients.

I think peas, onions and bacon is at the top of my favorite combo list. I can totally eat a big bowl of it sauteed in olive oil or (vegan) butter and be happy. If you like this combination too you should absolutely try my gnocchi with mint, peas and bacon. I also served it in the restaurant for a while, it was a HIT!

What makes this recipe so good is actually the addition of a little lemon zest at the end. It brings out the flavors even more. Then add a good amount of vegan parm on top and there you have it, A MASTERPIECE., if I say so myself.

Enough talking, Let’s start cooking.

Serves 4 people

Ingredients

350-400 gr of rigatoni pasta
250-300 ml vegan cream, I used Alpro cooking soy cream
100 gr vegan bacon chunks, storebought
1 large white onion, cut into chunks
250 gr of frozen peas
60 ml of vegan white wine
4 tbs of olive oil
zest of 1/2 lemon
vegan parmesan, grated for garnish
flat leaf parsley, chopped
salt and pepper to taste

How to

Start by boiling a big pot of salted water for the pasta.
Heat up the olive oil in a frying pan and add the onion.
Cook for 5-10 minutes until cooked down and slightly browned. Stir frequently to avoid burning.
Push the onion to one side of the pan, add a little more olive oil and add the bacon.
Fry until slightly crispy then mix together with the onions.
Add the frozen peas and turn the heat to high. Fry for a minute or 2 or until the peas are defrosted and bright green.
Add the wine and let it evaporate. If the water is boiling, add the pasta and cook al dente, save some of the pasta water for the sauce.
Add the cream and a few ladles of the pasta water.
Let it simmer on low for 5 minutes.
Add a handful of grated parmesan to the sauce along with half of the lemon zest. Season to taste.
Stir and add the cooked pasta.
Toss the pasta in the sauce and serve with some more parmesan, lemon zest, black pepper and parsley on top.
Buon appetito!