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I made an unplanned addition to the blog last week. I was making dinner for myself and I ended up eating it for the next three meals! You cant go wrong with Bacon, cashew cheese and bowtie pasta! I topped it with some capers and Oregano and I was good to go! Eating this on the couch for a mid-week Netflix session was heavenly. The best part is that this recipe is SUPER EASY to make. All it takes is making some pasta, crisping some bacon, and adding the cheesy buttery goodness to the pot!
If you have a dairy allergy like I have, you know you cant eat anything cheesy recipe using the “real” thing. The Miyoko’s Garlic Herb Cashew Cheese and Vegan Butter are to die for. That plus bacon makes this pasta so good you’ll be going back for seconds and thirds! I plan to make this a monthly addition to my dinner rotation because there is nothing better than some cheesy pasta and some Netflix after a hard days work.
This recipe is:
Dairy Free
***There are Cashews in this recipe as written please make a substitution if you have an allergy***
Take a look at the photo library below. This accompanies the recipe and is a great visual guide of what we’re looking to achieve in this recipe.
“Cheesy” Bacon Bowtie Pasta
Equipment
- 1 Pot
- 1 Strainer
- 1 Cast Iron/ Saute Pan
- 1 Rubber Spatula
Ingredients
- 1 Pot Water
- 2-4 tbsp Salt for the pasta water
- 8 oz Dry Bowtie Pasta (Farfalle)
- 6 oz Thick cut Bacon (Chopped) {I use ends and peices bacon because it gives me thicker chunks}
- 3 oz Double Cream Garlic Herb Cashew Milk Cheese by Miyokos If you have a nut allergy please use your favorite Spreadable Cheese substitution
- 1/8 cup European Style Cultured Vegan Butter by Miyokos If you have a nut allergy please use your favorite Vegan Butter substitution
- 1/8 Cup Extra Creamy Oatmilk by Chobani
- 1 Sprinkle Oregano (Dry or Fresh)
- 1 Sprinkle Non Pareil Capers
Instructions
Render out the Bacon Fat
- Dice your bacon
- Add all bacon to the cast iron (You should be able to start the pasta water while the bacon cooks)
- Cook on medium-low and stir occasionally
- It is finished when the bacon turns a beautiful brown and the fat is coating the bottom of the pan (see photos)
- Pour off most of the fat but leave some for flavor. Be careful! Bacon fat is hot!!!
Make the Pasta
- Follow the instructions provided on your pasta box. Do not forget to salt your water! It should almost taste like the ocean!
- Strain pasta when finished and add it back to the pot. Do not rinse!
Add it all together
- Add your strained bacon, cheese, and butter to the pot on low low heat
- Stir with your spatula
- Add in the Oat Milk to reach the desired thickness of the sauce
Serve
- Portion onto a plate or into a bowl, top with Oregano and Capers. Voila!