Vegan Cheesy Bacon Pasta & greens
This stunning pasta dish is one of those meals that feels indulgent and comforting, but is actually doing a lot of good behind the scenes.
It’s a lighter alternative to traditional creamy pasta dishes that rely on heavy cream, without sacrificing that rich, silky mouthfeel. The sauce is completely plant-based and packed with umami, made from blended chickpeas that create a smooth, cheesy texture, finished with nutritional yeast for that savoury depth. Topped with smoky, crispy tempeh bacon bits, it hits all the familiar comfort-food notes — just in a fresher, more nourishing way.
Lately, we’ve been really enjoying combining protein sources in our meals to give plant-based dishes an extra boost, and this recipe is a perfect example of that. The chickpeas in the sauce provide a solid protein base, the tempeh adds both texture and a smoky bite, and the garden peas and nutritional yeast bring a little extra to the mix as well.
Altogether, this dish comes in at a whopping 45 grams of protein per serving, which is pretty impressive for a creamy vegan pasta.
If you wanted to push the protein even higher, you absolutely could by using a legume-based pasta or spaghetti.
lets get cooking!
Servings: 2
Macros (per serving)
685 kcal, protein 45g, carbs 83g, fat 15g
Ingredients (makes 2 servings):
The Smoky Tempeh:
140g tempeh, cubed
1 tbsp tamari
1 tsp smoked paprika
2 tbsp water
The Pasta & Veg:
140g wholewheat spaghetti
1 onion, chopped
1 courgette, sliced
75g spinach
80g frozen peas
2 garlic cloves, minced
The Creamy Sauce:
1 can chickpeas (240g drained)
2 tbsp white miso
2 tbsp lemon juice
2 tbsp nutritional yeast
180ml reserved pasta water
Black pepper to taste
METHOD:
Toss tempeh in the tamari, water, and paprika. Air fry at 200°C/400°F for 15 mins (or oven bake for 20 mins) until golden and crisp.
Boil your spaghetti. Add the peas for the last 1 minute of cooking. Drain, but save 180ml of pasta water!
Steam-fry the onion, courgette, and spinach for 8 mins. Stir in the garlic for the final 2 mins.
Blitz the chickpeas, miso, lemon juice, nutritional yeast, and pasta water until perfectly smooth.
Toss the pasta, peas, and sauce into the veg pan. Top with your smoky tempeh and extra black pepper.
We keep a fairly small list of meals that we cook on rotation, and every now and again a new recipe earns a permanent spot. This one has very quickly made it onto that list. We’ve enjoyed it so much that it’s now firmly in our fortnightly dinner rotation, and I can see it staying there for a long time.
It’s also perfect for batch cooking, making it a great option for busy weeks when you want something comforting, protein-rich, and ready to go.
Want more delicious recipes that will support your health and fitness goals?
Check out our new book, ‘Plant-Based Weight Loss Bible’, which includes 45 high-protein, delicious recipes!
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