Fettuccine Sun-Dried Tomato with Mushrooms Bacon

Fettuccine Sun-Dried Tomato with Mushrooms Bacon

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Ingredients
  

Pasta:

  • 1 Tbsp extra virgin olive oil
  • 1/2 cup onion chopped
  • 4 carrots peeled, diced
  • 1 cup vegetable broth
  • 1 1/2 Tbsp tomato paste
  • 3 garlic cloves minced (about 1 Tbsp)
  • 48 oz. fire roasted diced tomatoes canned
  • 4 servings cooked fettuccine pasta
  • 2 chilis in adobo sauce chopped
  • 1 Tbsp adobo sauce
  • 3/4 tsp red pepper flakes
  • 2 Tbsp fresh basil chopped
  • 1 bay leaf
  • 4 sun-dried tomatoes
  • 1/2 cup almond milk
  • 1/3 cup flour of choice
  • 1 cup almond
  • 1 Tbsp nutritional yeast
  • 2 cups shredded kale
  • 1/4 cup chopped fresh basil for garnish

Mushroom Bacon:

  • 8 oz. mushrooms sliced
  • 1 Tbsp tamari
  • 1 Tbsp liquid smoke
  • 2 Tbsp coconut oil
  • 1 Tbsp vegan Worcestershire sauce
  • 1 tsp red pepper flakes

Instructions
 

Mushroom Bacon:

  • Slice mushrooms.
  • Coat in mixture of all ingredients.
  • Bake in oven on 250 F for 30 minutes.
  • Rotate mushrooms in midway for an even cook. Mushrooms should be crispy, not hard.

Sauce:

  • Heat oil in a saucepan over medium heat.
  • Add onion, carrot, and garlic, cook for 7-10 minutes until vegetables are soft.
  • Add tomato paste and cook until it begins to caramelize.
  • Sprinkle flour in while continuously stirring and cook for an additional 3 minutes.
  • Add crushed tomatoes, broth, sun-dried tomatoes, basil, red pepper, and bring to a boil, then cover, and reduce to a simmer for 10 minutes. Allow the flavors to combine by simmering for 25-30 minutes.
  • Purée sauce in blender or food processor until smooth.
  • Add almonds and nutritional yeast, puree again, and put back into saucepan; return to simmer.
  • Remove from heat, and stir in almond milk.
  • Season with salt and pepper, as desired.

To Serve:

  • Toss pasta in the sauce and shredded kale.
  • Top with sun-dried tomatoes, and mushroom bacon. Garnish with basil.
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