Creamy Spinach and Facon Pasta

Difficulty: Easy

Serves two

Mention fake bacon (or ‘facon’ as it is affectionately known) to my friend Morgan and she will no doubt tell you a story about the time I may or may not have chased her around my kitchen, slapping her with a raw rasher. That was over ten years ago and now I choose to use facon as an ingredient, not a weapon.

Ingredients

• 1/2 packet of bowtie pasta (or whatever kind you prefer)
• 4 rashers of facon, I use Redwood brand
• 1 small red onion, finely chopped
• 1 teaspoon of minced garlic (or 1 clove)
• 1/2 bunch of spinach, finely chopped
• 1/4 cup cooking soy milk (or normal soy milk if this isn’t available)
• 227g container of Tofutti Better Than Cream Cheese
• Handful of pine nuts
• Dried chives, Parmezano vegan parmesan, salt and pepper to season

Method

1. Cook the pasta.
2. Fry the facon in a frypan, cut into chunks and set aside.
3. Next, fry the onion and garlic until the onion browns, add the spinach and soy milk.
4. After the spinach has started to cook, stir in the cream cheese.
5. Add the chives, salt and pepper.
6. Once the spinach has fully cooked, turn the heat down and add the facon.
7. Drain the pasta.
8. Place pasta in a bowl and spoon spinach mixture on the top.
9. Top with Parmezano and toasted pine nuts.