Veganization: Vegan Pasta e Piselli

This recipe exists because of a profound love of two things:

1. my seitan bacon
2. no-drain pasta recipes

I cannot get enough of using my “bacon” in place of fatback, or in this case, pancetta. You can also find it in Split Pea Soup with “Ham”, Community Spotlight/Veganization: 15-Bean Soup (“Liz’s Beans”), and Vegan Boston Baked Beans (coming soon).

Besides, few recipes offer more dishwashing mercy than one-pot pasta recipes that don’t even require a colander!

Inspiration for Pasta e Piselli

For copyright reasons, I cannot upload a picture of the “One-Pot Pasta and Peas” article I found in a used copy of Cook’s Illustrated I acquired through my local Buy Nothing group. The best I can give you, regrettably, is their link behind a paywall.

Rest assured, I didn’t change America’s Test Kitchen’s recipe much as that’s not the point of my veganizations. I didn’t even remove the fresh herbs they include in spite of the simple, economic demands that bore this Southern Italian peasant dish.

But I did double it! (After all, from experience, what Italian family ever serves only four?) I also swapped out the pancetta for my seitan bacon and Pecorino-Romano for nutritional yeast.

Print Recipe

Veganization: Vegan Pasta e Piselli

Author: Does It Vegan? Cooking Method: Boiling, Braising, Chopping, Dicing, Melting, Mincing, Pan-Toasting, Peeling, Reducing, Sautéeing, Searing, Simmering, Trimming Cuisine: Italian, Southern Italian Category: Savory Meals

Description

Admittedly, fresh herbs are a divergence from this Southern Italian peasant dish. Omit them for ultimate authenticity, or replace them with 2 Tbsp (30 mL) dried Italian seasoning.

If using dried herbs, add them with the onions, salt, and pepper in Step 4.

serves 6-8

Ingredients

• 1/4 loaf Two-Day Seitan Bacon (or 4 oz/113 g plant-based hot dogs)
• 2 yellow onions
• 1 bunch fresh parsley
• 1/2 bunch fresh mint
• 2 Tbsp (30 mL/28 g) refined coconut oil
• 1 tsp (5 mL) kosher salt (or about half as much table salt; Double if broth/stock is unsalted.)
• 1 tsp (5 mL) ground black pepper
• 1 16-oz (454-g) box ditalini
• 5 cups (40 oz, or 1,134 mL/g) vegan chicken or vegetable broth/stock
• 5 cups (40 oz, or 1,134 mL/g) water
• 3 cups (680 mL/340 g) frozen peas
• 1/2 cup (120 mL/32 g) nutritional yeast

Instructions

1. If necessary, make seitan bacon.

   Mark as complete

2. Prepare and separately set each aside:

   • Cut "bacon" or hot dogs into sm dice.
   • Trim, peel, and finely dice onions.
   • Destem and mince fresh herb leaves.
   Mark as complete

3. In a lg pot, melt oil over med heat. Add "bacon" or hot dogs and cook about 10 min, stirring every 2-3 min, until lightly browned and crusted.

   Mark as complete

4. Carefully transfer onion, salt, and pepper to pot. Sauté about 7 min, then add pasta and toast about 3 min.

   Mark as complete

5. Slowly pour in broth/stock and water. Increase heat to hi and bring to a rapid boil, then reduce heat between med and med-hi. Stir constantly while maintaining an active simmer for 8-10 min, until liquid is noticeably reduced and pasta has reached desired firmness.

   Mark as complete

6. Reduce heat to lo. Mix in peas, until thawed and hot, then remove pot from heat.

   Mark as complete

7. Finish by incorporating herbs and nutritional yeast. Serve.

   Mark as complete

Note

Other recipes using my seitan bacon include:

• Split Pea Soup with "Ham"
• Community Spotlight/Veganization: 15-Bean Soup (Liz's Beans)
• Vegan Boston Baked Beans (coming soon)

Keywords: pasta e piselli, pasta and peas, vegan pasta e piselli, vegan pasta and peas