Back in college we ate a lot of terrible food in our Aramark cafeteria. There were special days, though, when the pasta line would make Bow Tie Ballet. I misread it as Bow Tie Baller and thus…you get it.
It was the best thing our cafeteria had to offer and I’m pleased to have veganized Bow Tie Baller using Phoney Baloney’s Coconut Bacon. Dig into this creamy, cashew alfredo. Go ahead. Don’t hold back. Eat the whole thing yourself.
While you’re at it, go check out the interview with Phoney Baloney himself!
- 2.5 cups dry bow tie noodles
- 1/2 cup raw cashews
- 1/2 cup soy milk
- 1/4 cup pasta broth
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cloves chopped garlic
- 1/2 cup green peas
- 1/2 cup roughly diced yellow onion
- 1/4 cup <a href="http://www.rabbitfoodgrocery.com/product_p/coconutbacon.htm" target="_blank">Phoney Baloney Original Flavor Coconut Bacon</a>
- 1/4 tsp cayenne pepper flakes
- Soak the cashews overnight, or for at least 2 hours, or boil them for about 15 minutes.
- Start to boil your pasta in regular fashion if your cashews are already soaked.
- Once the cashews have soaked, combine them in a high powered blender or food processor with the soy milk, salt, and black pepper.
- When the pasta has a few minutes left to cook start sautéing the onion until it browns a little. Then add the peas, then the garlic, keeping this on a low-to-medium heat.
- Once the pasta finishes boiling strain off about 1/4 cup of the pasta broth and drain the rest.
- Add the pasta broth to your cashew mixture and pour over the pasta.
- Add the Phoney Baloney to your pan of onions, garlic, and peas and turn off the heat. We don't want to burn the coconut bacon, but let's warm it up a bit.
- Place the pasta on a plate first then add your onion, garlic, pea, Phoney Baloney mixture atop the creamy pasta.
- Finish this dish off with some more freshly ground black pepper and a sprinkle of cayenne pepper flakes (adjusting for your preferred spiciness level).