Description
This Sun-Dried Tomato Pasta combines smoky turkey bacon with creamy plant-based cheese and bright sun-dried tomatoes for a vibrant, comforting meal. Quick and easy to prepare in under 30 minutes, this adaptable pasta dish is perfect for busy weeknights or casual gatherings, offering bold, tangy flavors and satisfying textures in every bite.
Ingredients
Scale
Pasta
- 8 oz gluten-free pasta (penne, fusilli, or spaghetti)
Sauce and Flavorings
- 1/2 cup sun-dried tomatoes, chopped
- 4 slices smoked turkey bacon, sliced into bite-sized pieces
- 3 cloves garlic (natural flavoring), minced
- 2 tbsp olive oil (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1/4 cup grape juice
- 1/2 cup plant-based cheese (melting variety, e.g. mozzarella-analog)
- 1/4 cup fresh basil leaves, torn
- 1/4 tsp crushed red pepper flakes (natural), optional
- Salt, to taste
- Black pepper, freshly ground, to taste
Garnishes (optional)
- Extra fresh basil leaves, torn
- Finely chopped parsley
- Roasted pine nuts
Instructions
- Prepare the Ingredients: Boil gluten-free pasta in salted water according to package instructions until al dente. Meanwhile, slice smoked turkey bacon into bite-sized pieces and finely chop the sun-dried tomatoes and garlic (natural flavoring).
- Cook the Smoked Turkey Bacon: In a large skillet, heat olive oil (natural) over medium heat. Add the sliced smoked turkey bacon and cook until crispy and golden, stirring occasionally for even browning.
- Sauté Garlic and Sun-Dried Tomatoes: Add minced garlic (natural flavoring) and chopped sun-dried tomatoes to the skillet with the cooked turkey bacon. Sauté for a few minutes until fragrant, allowing flavors to meld.
- Deglaze and Add Flavorings: Pour in the vegetarian Worcestershire sauce (natural) and grape juice, gently stirring to deglaze the pan and enhance the sauce’s savory-sweet balance.
- Combine Pasta and Plant-Based Cheese: Drain the cooked pasta, reserving some pasta water if desired. Add pasta to the skillet, toss gently with plant-based cheese and fresh basil leaves. Add reserved pasta water as needed to create a smooth, cohesive sauce coating the pasta.
- Final Touches and Serve: Season with salt, freshly ground black pepper, and optional crushed red pepper flakes (natural) to taste. Toss to combine, transfer to serving plates, and garnish with extra basil leaves, parsley, or roasted pine nuts as desired.
Notes
- Use sun-dried tomatoes packed in olive oil (natural) for best flavor and texture.
- Reserve a cup of pasta water when draining to loosen the sauce if too thick.
- Cook turkey bacon on medium heat for crispy results without burning.
- Add fresh herbs at the end to maintain color and bright flavor.
- Adjust the amount of plant-based cheese to your preferred creaminess.
- Make it vegetarian by omitting turkey bacon and adding sautéed mushrooms or roasted eggplant.
- Boost nutrition by tossing in fresh spinach or kale before serving.
- Use whole wheat, legume-based, or other gluten-free pastas to cater to dietary needs.
- Heat level can be adjusted by adding more crushed red pepper flakes or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: sun-dried tomato pasta, gluten-free pasta, plant-based cheese, smoked turkey bacon, vegetarian Worcestershire sauce, quick pasta, dairy-free, vegan pasta, easy dinner
