So many recipes these days can be made vegetarian-friendly, just by substituting the meat and in this case, the stock cube too! I think it’s amazing that brands like Richmond and OXO have branched out and offer vegan/vegetarian substitutes! Today I thought I'd share how we make the one pot bacon pasta, but vegetarian, meat-free style!
- Richmond meat free bacon
- Cherry tomatoes
- Chilli flakes (not too many unless you like it spicy!)
- 2 garlic cloves
- 1 onion
- 1 tbsp of dried oregano
- 1 meat free chicken flavoured stock cube
- Cheddar cheese (around 40g)
- 200g linguine if making for 2 people
- Garlic salt (optional)
- Fresh basil
Chop and fry the veggie bacon until slightly crispy.
Add 700ml of boiled water and then crumble in the stock cube. Reduce the heat and add the chopped cherry tomatoes, onion, garlic, dried oregano, chilli flakes, and half of the grated cheese into the pan.
Add 2 tablespoons of olive oil, 1 teaspoon of sugar and a bit of pepper to the pot, and then let it cook, stirring every now and again.
Add chopped up basil, and then once the sauce has thickened, and the linguine has cooked, serve with rest of the grated cheese sprinkled on top and enjoy!
Thank you for reading.
Alex xo