tablespoons extra virgin olive oil
package Nature’s Fynd Original Meatless Breakfast Patties
shallot, minced (¼ cup)
cloves garlic, minced (1 tbsp)
oz tomato paste
oz Nature’s Fynd Original Dairy-Free Cream Cheese
tablespoon or big pinch chili flakes
cups reserved starchy pasta water from cooking penne
pound penne pasta, cooked al dente (reserve 2 cups pasta water before draining) Parmesan cheese, grated for garnish (optional)
vegan Parmesan cheese for garnish
basil for garnish
In a medium skillet, over medium heat, add olive oil. While heating, roughly chop breakfast patties into small pieces. Add patties and cook until lightly brown, stirring occasionally, 4-5 minutes. Remove from heat and set aside.
To the same skillet, add shallot and garlic. Saute until soft, stirring often, 2-3 minutes. Stir tomato paste into the shallot/onion mixture and cook until dark red, 2-3 minutes. Add dairy-free cream cheese, vodka, chili flakes, and pasta water. Stir until combined, then bring to a simmer and cook until thickened, 4-5 minutes.
Add breakfast patties back in then toss with pasta.
Serve with vegan Parmesan sprinkle and basil.
Per serving (1 cup pasta; 167g): Calories: 460 kcal, Fat: 14 g, Sat Fat: 6 g, Sodium: 320 mg, Carbohydrates: 67 g, Protein: 16 g
Allergen information: pasta contains wheat, breakfast patties contain soy.