Vegan Creamy Shirataki Bacon Pasta - creamy, low calorie, high protein, vegan pasta made with Tofutti, almond milk, nutritional yeast, spices, and Shirataki noodles.

Vegan Creamy Shirataki Bacon Pasta

You can eat this dish. How do I know? Because I don’t think there’s any dietary restriction that it doesn’t skirt around. Except raw, but I’m not even sure people that do that diet are really human anymore. (I think they’re technically a kind of vampire).

This dish is vegan, relatively low-carb, low calorie, and creamy. It’s also entirely Sarah’s doing. I tried to help, but my dirty, dirty non-vegan hands simply got in the way.

“You’d better stand back,” she warned me patiently. “I’m still new at this.”

She rubbed her hands together and I watched them sparkle green with the Earth’s synergy. Slowly, rising from the countertop with the same type of mystery I attribute to the ice maker in our freezer, came the ingredients for the pasta. She murmured quietly to Mother Gaia – and maybe Zeus, I couldn’t tell – and when it was all said and done, she clapped her hands together in a level of heartfelt gratitude for the bounty of nature that I may never understand.

I looked down at my plain, ordinary hands, walked over to my pre-dinner snack, and wept into my cheese.


Vegan Creamy Shirataki Bacon Pasta

Vegan Creamy Shirataki Bacon Pasta - creamy, low calorie, high protein, vegan pasta made with Tofutti, almond milk, nutritional yeast, spices, and Shirataki noodles.

Perhaps the most magical thing of all? For anyone that’s had Shirataki noodles, you’ve probably experienced the pain of trying to get them to taste like much of anything, or to get sauce to stick to them, but lo and behold, Sarah found a way. She also found a way to make a vegan cream sauce that doesn’t involve nuts or a blender.

In short, this Vegan Creamy Shirataki Pasta is healthy, delicious, and vegan. The flavor is like cheesy cajun-spiced Alfredo. And as a bonus, the whole pan – which makes about 2 servings – is only 750 calories, and pretty high in protein. That means you can have your creamy pasta fix and not feel bad about, just like the promises women’s magazines consistently fail to uphold!

Vegan Creamy Shirataki Bacon Pasta - creamy, low calorie, high protein, vegan pasta made with Tofutti, almond milk, nutritional yeast, spices, and Shirataki noodles.

 

Tools:

  • Large sauté pan
  • Colander
  • Something heavy, such as a fragile pumpkin.

Main Ingredients:

  • 2 bags of Shirataki spaghetti
  • 1 Tofurkey Italian sausage, cut into chunks
  • 4 strips of Lightlife Smart Bacon, roughly chopped
  • 1 cup of unsweetened almond milk
  • 1/4 container (about 1/4 cup) Tofutti cream cheese
  • 1 slice Chao creamy original cheese
  • 1/2 cup frozen peas

Spices:

  • 1 and 1/2 tsp. Chef Paul Blackened Redfish Magic
  • 2 tbsp. nutritional yeast
  • 1 tsp. onion powder
  • 1/2 tsp. salt
  • 1 chicken bouillon cube, crushed into powder
    • Fun fact: many brands of chicken bouillon are actually vegan! We use the Food Lion brand kind, but there are plenty more. Just make sure and check the ingredients.
  • 1/2 tsp. garlic powder (or 3 cloves, minced)
  • 1/4 tsp. black pepper
  • OPTIONAL: 1/2 to 1 tsp. crushed red pepper flakes

Vegan Creamy Shirataki Bacon Pasta - creamy, low calorie, high protein, vegan pasta made with Tofutti, almond milk, nutritional yeast, spices, and Shirataki noodles.

How to Put This in Your Mouth:

  1. Drain your noodles and, in a colander, rinse them thoroughly under running water. Wrap them in a kitchen towel or two, put them back into the colander, and place your fragile pumpkin on top, like so:

    Vegan Creamy Shirataki Bacon Pasta - creamy, low calorie, high protein, vegan pasta made with Tofutti, almond milk, nutritional yeast, spices, and Shirataki noodles.

  2. Spray a large (10 or 12 inch) sauté pan with oil. Sauté the sausage and bacon over medium heat until they’re hot. Add the peas, Tofutti, and half of the almond milk and stir. Allow 5 minutes for the cream cheese to melt. (In the meantime fluff up your Shirataki pasta, re-wrap, and place your pumpkin on top once again).

  3. When the cream cheese is melted and the sauce starts to thicken, add the other half cup of almond milk, stir, and reduce to a simmer. Now add the spices, stirring frequently to prevent clumping and sticking.

  4. Finally, you’ve tired your fragile pumpkin out, and now it’s time to give it a break. Put the pasta in the pan and add the Chao cheese. Stir and toss the pasta in the sauce to coat. We recommend tongs or a couple of forks – the Shirataki noodles have a tendency to stick together and just generally be frustrating.

  5. When the cheese is melted – which will take a few minutes – the pasta is ready! Add fresh herbs of your choice (we used lemon basil and oregano) and hot pepper flakes if you’re like me and generally dissatisfied with anything that isn’t spicy.

Vegan Creamy Shirataki Bacon Pasta - creamy, low calorie, high protein, vegan pasta made with Tofutti, almond milk, nutritional yeast, spices, and Shirataki noodles.

Serve and enjoy!


Vegan Creamy Shirataki Bacon Pasta

Master List of Ingredients:

Tools:

  • Large sauté pan
  • Colander
  • Something heavy, such as a fragile pumpkin.

Main Ingredients:

  • 2 bags of Shirataki spaghetti
  • 1 Tofurkey Italian sausage, cut into chunks
  • 4 strips of Lightlife Smart Bacon, roughly chopped
  • 1 cup of unsweetened almond milk
  • 1/4 container (about 1/4 cup) Tofutti cream cheese
  • 1 slice Chao creamy original cheese
  • 1/2 cup frozen peas

Spices:

  • 1 and 1/2 tsp. Chef Paul Blackened Redfish Magic
  • 2 tbsp. nutritional yeast
  • 1 tsp. onion powder
  • 1/2 tsp. salt
  • 1 chicken bouillon cube, crushed into powder
    • Fun fact: many brands of chicken bouillon are actually vegan! We use the Food Lion brand kind, but there are plenty more. Just make sure and check the ingredients.
  • 1/2 tsp. garlic powder (or 3 cloves, minced)
  • 1/4 tsp. black pepper
  • OPTIONAL: 1/2 to 1 tsp. crushed red pepper flakes

How to Put This in Your Mouth:

  1. Drain your noodle and, in a colander, rinse them thoroughly under running water. Wrap them in a kitchen towel or two, put them back into the colander, and place your heavy object or fragile pumpkin on top.

  2. Spray a large (10 or 12 inch) sauté pan with oil. Sauté the sausage and bacon over medium heat until they’re hot. Add the peas, Tofutti, and half of the almond milk and stir. Allow 5 minutes for the cream cheese to melt. (In the meantime, fluff up your Shirataki pasta, re-wrap, and place your pumpkin on top once again).

  3. When the cream cheese is melted and the sauce starts to thicken, add the other half cup of almond milk, stir, and reduce to a simmer. Now add the spices, stirring frequently to prevent clumping and sticking.

  4. Finally, you’ve tired your fragile pumpkin out, and now it’s time to give it a break. Put the pasta in the pan and add the Chao cheese. Stir and toss the pasta in the sauce to coat. We recommend tongs or a couple of forks – the Shirataki noodles have a tendency to stick together and just generally be frustrating.

  5. When the cheese is melted – which will take a few minutes – the pasta is ready! Add fresh herbs of your choice (we used lemon basil and oregano) and hot pepper flakes if you’re like me and generally dissatisfied with anything that isn’t spicy.

Serve and enjoy!

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