with Roasted Broccolini & Coconut Bacon
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- 6 oz broccolini
- 1 onion
- 4 garlic cloves
- ¼ oz fresh parsley
- 8 oz Banza cavatappi
- ½ cup toasted coconut
- 1 tamari
- 1 tbsp maple syrup
- 1 tbsp liquid smoke
- ⅓ cup vegan cream cheese
- 1 tsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the pasta. Trim about one inch off the broccolini stems. Peel, halve, and dice the onion. Peel and mince the garlic. Roughly chop the parsley leaves.
Add broccolini to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and lightly browned, about 8 to 10 minutes.
Once the water is boiling, add the pasta, stir, and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water, drain the pasta, and return pasta to the pot, off the heat.
Place a large nonstick skillet over low heat. Once hot, add the coconut flakes, tamari, just 2 tsp maple syrup, just ¼ tsp liquid smoke, and a pinch of salt and pepper. Toss to evenly coat the coconut. Cook until slightly charred, tossing constantly to avoid burning, about 5 to 7 minutes. Transfer the coconut bacon to a plate.
Return the skillet to medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the diced onion and minced garlic and cook until softened, about 3 to 5 minutes. Add the reserved pasta water, cream cheese, ½ tsp salt, and a pinch of pepper. Cook, stirring constantly, until the sauce is bubbly, about 2 to 3 minutes.
Add the pasta to the skillet and toss to coat. Divide the cavatappi carbonara between bowls. Top with coconut bacon and roasted broccolini. Sprinkle with chopped parsley. Bon appétit!