Home vegan Ps Bacon Pasta

Ps Bacon Pasta

by Mihl

My husband P loves to cook. And he is a good cook. But since I went vegan and started blogging, he rarely dares to enter the kitchen anymore. Sentences like “Wait, I have to take a picture!” or “Did you write everything down? What did you do, which ingredients did you use?” might have scared him. Or it was my weird volunteering :”I’ll cook, I have to blog later.” When our daughter arrived this all started to change. I gave up my kitchen souvereignity because we decided to share all activities like childcare, cleaning, cooking etc. equally. Don’t get me wrong, we already did this before…except for the cooking.

So last time I cried “I am hungry!” P went into the kitchen and made this amazing pasta dish. Since then I begged him several times to make it again and to write down ingredients and method. It took me a lot of begging until I finally got hold of the recipe. As much as P loves cooking he hates writing a recipe down. He just can’t do it. Because he’s cooking, right? And why on earth do you have to write down a recipe in the first place? Anyway this time I was successful and got him to do it. Now I can share this wonderful bacon pasta with you – without any bacon, of course.

Ps Bacon Pasta (serves 2)


olive oil
2 onions
4 tablespoons non-dairy cream
2 tablespoons nut butter (preferably pistachio)*
70 g (2 oz.) vegan salami style sausage (preferably chorizo)**
2 teaspoons liquid smoke
1 teaspoon smoked paprika
1/2 teaspoon ground chipotle salt and pepper to taste
160 g (5.6 oz) dry pasta

Dice onions and fry in olive oil. Dice chorizo and add after 3 minutes. Fry 3 more minutes or until the onions are translucent. Use a small bowl to stir together non-dairy cream and nut butter. Add liquid smoke, smoked paprika and chipotle powder. Season with salt and pepper. Add cream mixture to onions and sausage, heat for two minutes and remove from heat. The mixture will thicken a bit. Cook the pasta and reserve 5 tablespoons of cooking liquid. Add the liquid to the sauce, stir and and then add pasta. Combine.[/dropshadowbox]

** This is the sausage we use. It’s a German brand. The sausage used should be rather firm and definitely smoked.

*P usually makes his own pistachio butter from roasted and salted pistachios and olive oil. Hazelnut butter is a good substitute.


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Lourt April 14, 2015 - 16:31


which form of Liquid Smoke do you use? Water or oil based? Concentrated? With additives?

Lourt April 14, 2015 - 16:30


welche Art Liquid Smoke verwendest du? Mit Wasser oder auf Ölbasis? Konzentriert? Mit Zusätzen oder ohne?

Mihl April 14, 2015 - 17:53

Hallo Lourt, dieses. verwende ich. Inhaltsstoffe stehen auf der Seite.

Lourt April 27, 2015 - 18:08

Danke, hatte dann zufällig schon das gleiche Produkt gekauft. Ist allerdings noch nicht da.

Kira April 10, 2012 - 11:37

What brand is the chorizo you used? I’ve been having a hard time finding chorizo in Bremen :(

Mihl April 10, 2012 - 15:10

I am sorry I thought I posted a link! (I updated it! You can order online.) It’s Wheaty Gran Chorizo by Topas.

Andrea March 26, 2012 - 16:47

Looks great! The chorizo we buy is from Trader Joe’s. It’s really good, but the opposite of firm, it just crumbles when you unwrap it. Worth a try? Or should I use something more of a Bratwurst type smoked sausage?
I’m afraid Pistachio butter would be too dear! I just bought a bag with shells for $8 because my husband loves them as a snack. We used to get them for $4 for 450grams.

Mihl March 26, 2012 - 17:11

Hi Andrea, I think the recipe is pretty flexible. Both sausages probably would be fine! And any nut butter is good here, too. We’ve made this with hazelnut and üpeanut butter, too. It tastes a little different but not that much.

Andrea March 27, 2012 - 00:20

Yes, I made lots of changes based on what i had on hand. It still came out really yummy! My husband loved it, he’s a big pasta fan. Thanks!

Jesse @ Happy Go Lucky Vegan March 21, 2012 - 20:35

I made krautfleckle (sp?) the other day — which was similar to this. But I like your recipe even better. Will definitely have to try it!

andrea devon March 21, 2012 - 19:33

I’ll cook, I have to blog later…. I’ve said that so many times that my boyfriend stopped giving me weird looks about it. I know how you feel! I love the idea of pistachio nut butter. yums.

Erin March 19, 2012 - 18:04

Sounds really delicious, with the chipotle and smoked paprika!

This American Bite March 15, 2012 - 19:47

Ooh… looking good! Looks very very good!

Bianca- Vegan Crunk March 9, 2012 - 17:40

Now you need to get P to come off his recipe for pistachio butter! That sounds awesome. That sausage looks great too. The vegan chorizo sold around here is kinda soft and mushy. I recently tried a German chorizo sausage (ordered from Vegan Essentials), and it was all firm and yummy. But it was very small, like snack-sized. I wish I could find a bigger one to use for this recipe. I guess I could just make my own using a steamed sausage recipe.

jess March 9, 2012 - 17:28

haha, echos of my own kitchen! m made me buckwheat banana pancakes this morning & i promised him we could just eat them hot from the skillet instead of having to wait to photograph them.

Ps pasta looks incredible! you are indeed a lucky gal :)

Allyson March 9, 2012 - 16:43

oh, this looks just wonderful. one of my favorite pasta dishes consists of pretty much just a nut cheese base and chorizo strewn throughout. i’d love it if my husband made this for me! lucky gal.

donatella March 9, 2012 - 15:53

mm, i’m so curious about pistacchio butter (in general and in a pasta dish!).. this recipe is great! well done, husband!

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