Vegan Sundried Tomato Pasta with Spinach and Bacon Bits

Vegan sundried tomato pasta with bacon bits is on a plate with a fork wrapped around some of the spaghetti.

5 from 1 vote

Vegan Sundried Tomato Pasta with Spinach and Bacon Bits

This vegan sundried tomato pasta with spinach and bacon bits is packed with rich umami flavor and creamy texture. It's an elegant, dairy-free, plant-based dinner that will delight the entire family.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 484kcal

Author: Denise Perrault

Ingredients

½ cup raw cashews
⅓ cup hulled hemp seeds (see note 1)
1 teaspoon miso paste (use chickpea miso for gluten-free)
1 ½ teaspoons liquid smoke
1 teaspoon soy sauce (use Tamari for gluten-free or liquid aminos for soy-free and gluten-free)
1 large onion diced (about 1 ½ cups)
½ cup vegetable broth
4 cloves garlic minced or pressed
1 teaspoon miso paste (use chickpea miso for gluten-free)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 cups vegetable broth
½ cup sundried tomatoes diced
2 cups spinach chopped
8 ounces spaghetti (see notes 3 and 4)

US Customary - Metric

Instructions

Place ½ cup of raw cashews in a small bowl and cover them with boiling water. Soak them for 15 minutes.
To make the bacon bits, preheat the oven to 400 F (200 C). In a small baking dish, combine 1 teaspoon miso paste, 1 ½ teaspoons liquid smoke, and 1 teaspoon soy sauce. Add the hemp seeds and mix well. Bake for 15 minutes, stirring the bacon bits a few times. They should be brown, but not burned. Remove them from the oven and give the bottom of the baking dish a sweep with a spoon to pick up any stuck-on hemp seeds. Set aside.
Note on the pasta: The sauce takes about 15 minutes to make. Start the pasta right after adding the hemp seeds to the oven.
Heat a skillet or frying pan over medium-high heat. When the pan is hot, add the onions and ½ cup of vegetable broth. Simmer the onions until they are soft and all the vegetable broth is absorbed (about 10 minutes). Add the garlic and stir for 30 seconds. Then, remove the pan from the heat.
Drain the soaked cashews, placing them in a blender or food processor. Add the cooked onions and garlic, 2 cups of vegetable broth, 1 teaspoon miso paste, 2 tablespoons nutritional yeast, and 1 tablespoon lemon juice. Blend until the sauce is smooth and creamy.
Return the sauce to the frying pan and add the sundried tomatoes. Heat the sauce to let the tomatoes soften for a minute or two, then stir in the chopped spinach and ⅓ cup bacon bits. Wilt the spinach for 1-2 minutes. Add more vegetable broth if the sauce is too thick.
When you drain the pasta, reserve 1 cup of the cooking water. Mix the cooked pasta into the pan. If the sauce is too thick, add vegetable broth, a little at a time, to thin it.

Notes

This recipe has been made multiple times using baked hemp seed bacon bits. You can also use diced vegan bacon or another type of vegan bacon bits in this recipe.
prefer using whole wheat spaghetti or linguini for this recipe, but honestly, it works with any pasta you choose, including gluten-free.
The recommended amount of pasta is 2 ounces per person (8 ounces total for this recipe), which is 56 grams (224 grams total), but it's best to consult the package for your particular type of pasta. Mix the pasta into the sauce in case you overestimate.
The sauce can be made 2 days ahead or frozen for 3 months.
Store leftovers in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing the sauce with pasta because the pasta can become mushy after thawing and reheating.

Nutrition