VEGAN: Butternut Squash Carbonara With Coconut Bacon And Crispy Sage
The healthiest way to prepare a super delicious pasta dish.
Pasta may be one of the easiest and most practical dishes anyone can think of for a meal or for a party. You can basically make a pasta dish with anything you have in your pantry. But if you are vegan, making pasta is not only very interesting but can also be a work of art.
The mix and match in ingredients with vegan pasta, for me, is just amazing. The ideas one can get out of all the fresh produce one can think of is fascinating. And this recipe is one of example of such work of art and ingenuity.
The creamy and flavorful sauce perfectly matches the fried sage and the crispy coconut bacon. Don’t be shy in using coconut bacon in this recipe. The more the yummier it is. And this is the ingredient that has greatly caught my attention. Thanks to the author for sharing this idea. Try it out and tell us what you think.
Check out the recipe below.
Butternut Squash Carbonara With Coconut Bacon And Crispy Sage
the neck of a medium butternut squash
1½ tbsp olive oil
3 to 5 sage leaves, chiffonaded
1 medium white onion, diced
2 cloves of garlic, crushed
½ a vegetable stock cube (see notes)
3 tbsp nutritional yeast
2 tbsp tahini (optional)
125 ml (1/2 cup) hot water
170g dry spaghetti
125ml (1/2 cup) pasta water (reserved from cooking)
coconut bacon (see recipe below)
raw almonds, for shaving
Peel the neck of the squash and cut it into 1 inch cubes. Toss in ½ tbsp of oil and place onto a baking tray. Roast in an oven preheated to 180 C (350 F) for 30-40 minutes until tender.
Meanwhile heat the remaining olive oil in a small frying pan over a medium-high heat. Add the sage leaves and fry until crispy – remove with a slotted spatula or spoon to a paper towel to drain.
Cook your pasta according to the instructions on the packet – don’t forget to reserve the 125ml (1/2 cup) of the cooking water for the sauce!!! Drain the pasta and return it to the pot (off the heat).
Add the onions to the frying pan you were using earlier. If there isn’t much oil left, add a splash more and cook the onion over a medium-low heat until translucent.
Add the crushed garlic and saute for about a minute, just to remove the rawness, then transfer the onion and garlic to a blender.
Add the stock cube, nutritional yeast, tahini and hot water and blend until smooth. Add the roasted squash and blend until smooth. Pour in the cooking water a little at a time, blending between additions, until a smooth, creamy sauce is achieved.
Pour the sauce over the pasta in the pot stirring to coat (stir over a low heat if the sauce/pasta need warming up). Divide the pasta between 2 bowls and top with the crispy sage, coconut bacon and microplane over some almonds for a parmesan effect.
VEGAN: Coconut Bacon
1 tbsp brown miso paste
2 tbsp maple syrup
1 tbsp liquid smoke or 2 tsp sweet smoked paprika
1 tbsp soy sauce or tamari
a few good grinds of black pepper
1 tbsp coconut oil, melted
2 cups plain (un-toasted, unsweetened) coconut flakes
Preheat your oven to 160 C (325 F). Line a baking tray with a non-stick mat or a piece of baking paper.
Place the miso paste into a small bowl with the maple syrup. Cream the two together using a spoon. Add the liquid smoke and stir that in until smooth. Mix in the soy sauce, black pepper and coconut oil.
Place the coconut flakes into a large bowl and pour the miso mixture on top. Toss it all together with your hands until the flakes are fully coated.
Spread the flakes out onto the baking tray and bake for 20-25 minutes, stirring and tossing the mixture every 5-10 minutes to prevent burning. The flakes should look dark and feel dry but they won’t seem crisp until they’ve had a chance to cool.
Once fully cooled, store in an airtight container in the freezer.
A very big thank you to topwithcinnamon.com for this delicious dish.