Creamy Pea and Smoky 'Bacon' Penne — a plant-based Italian recipe by BOSH!
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Creamy Pea and Smoky 'Bacon' Penne

This one is a proper weeknight hero in our house. Creamy, smoky, satisfying pasta that comes together in 25 minutes and honestly tastes like you've been in the kitchen for way longer. The tofu bacon lardons are a bit of a game-changer, they go golden and sticky and add this incredible smoky depth that pairs so well with the sweet peas and creamy sauce. It's the kind of bowl you sit down with and just feel really happy about. Make this tonight, you won't regret it.

Cook: 25 min
Serves 4

Before You Start

  • Tofu press
  • Mixing bowl
  • Frying pan

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp smoked salt - (or normal salt)
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 450g smoked firm tofu
  • 25g cornflour
  • 3 tbsp plant-based cream cheese
  • 200ml plant-based cream - we used oat
  • 200g garden peas
  • 400g wholewheat penne pasta
  • 10g parsley leaves
  • 10g nutritional yeast
  • Salt & pepper to taste

Method

1

First, prepare the tofu bacon lardons

  • Press the tofu in a tofu press - the drier the tofu, the better
  • Put the cornflour, smoked paprika, garlic powder and salt into a mixing bowl and mix together with a fork
  • Add the tofu cubes to the bowl and roll in the dry mix, making sure they’re well covered
  • Transfer the tofu lardons to a plate
  • Drizzle the 2 tablespoons maple syrup and soy sauce over the prepared tofu cubes and set to one side
2

Time to cook

  • Cook the pasta according to packet instructions (approx 9 minutes in salted boiling water)
  • Warm the olive oil in a frying pan over a medium heat
  • Add the tofu cubes to the pan and gently stir for 8-9 minutes until the tofu has warmed through and the coating is developing a crunchy crust
3

Make the sauce

  • Add the vegan cream and vegan cream cheese to the pan, stir and bring to a very gentle simmer
  • Add the peas and the pasta to the pan and fold them into the pan to combine (add a little pasta water to loosen the sauce if needs be)
  • Taste the sauce and season to perfection with salt and pepper (lots of pepper!)
4

Time to serve

  • Spoon the Creamy Pea and Smokey Bacon Penne into bowls
  • Garnish with parsley, nutritional yeast, black pepper and serve immediately with a simple mixed leaf salad

Tips & Variations

  • Press your tofu properly: We can't stress this enough. The more moisture you get out, the better the texture. Use a tofu press if you have one, or wrap it in a clean tea towel and put something heavy on top for at least 15 minutes.
  • Swap the pasta: Penne works brilliantly here because the sauce gets inside the tubes, but rigatoni or fusilli are great too. Use whatever you've got in the cupboard.
  • Add extra greens: We love throwing in a handful of spinach or some tenderstem broccoli alongside the peas. It wilts into the sauce beautifully and bulks it out a bit more.

Why This Works

The trick is getting the tofu as dry as possible before you coat it, the drier it is, the crispier it gets and that crispiness is what makes the whole dish. We also coat it in the dry mix first before adding the maple syrup and soy, which means you get this gorgeous sticky, caramelised crust. That combination of smoky, sweet and salty is what makes the lardons so addictive.