Irresistible Dairy-Free Pasta with Bacon and Peas: A Family Favorite Recipe

Indulge in the ultimate comfort food with this incredibly delicious and
easy-to-make Dairy-Free Pasta with Bacon and Peas. This family-friendly
recipe is perfect for a quick weeknight dinner and can be on your table in
under 30 minutes! The creamy sauce, combined with the savory crunch of bacon
and the sweetness of peas, creates a symphony of flavors that will leave
you craving more. Prepare to be amazed by how satisfying and simple this
dish truly is!

This Fettuccine with Bacon and Peas holds a special place in our hearts,
especially for my son, who requests it every year on his birthday. But it’s
not just the incredible taste that makes us love it so much. Here’s why
this recipe is a winner:

• Speedy Preparation: It’s a remarkably quick recipe, ready in less
  than 30 minutes, making it ideal for busy weeknights.
• Pantry-Friendly Ingredients: It relies on common, everyday
  ingredients that you probably already have in your pantry, refrigerator,
  and freezer, minimizing trips to the grocery store.
• Versatile and Delicious: It’s incredibly satisfying and delicious
  in its dairy-free form, but equally fantastic if you prefer to use
  full-dairy products.

Ingredients You’ll Need for This Pasta Delight

This versatile pasta dish can be prepared either on the stovetop in a large
skillet or in an electric pressure cooker, such as an Instant Pot
or a Ninja Foodi multi-cooker.

If you’re interested in the pressure cooker instructions, you can find the
complete recipe in my cookbook, the
Ninja Foodi Pressure Cooker Meal Prep Cookbook.

For stovetop cooking instructions, keep reading!

Essential Tips for Perfecting This Pasta Recipe

The complete, detailed instructions for this recipe are conveniently
available in the printable recipe card below. But before you dive in, here
are some invaluable tips to ensure you create the most delectable
fettuccine with bacon and peas:

• Drain Excess Bacon Fat: After cooking the bacon to crispy
  perfection, carefully drain out most of the rendered fat. The amount of
  fat will vary depending on the specific bacon you use. Leaving just about
  1 tablespoon of bacon grease in the pan is ideal. Too much grease can
  result in a sauce that is overly greasy and detracts from the overall
  flavor.
• Choose the Right Pasta Shape: Opt for a wide and long pasta shape
  that can effectively hold the creamy sauce. Fettuccine is the classic
  choice, but linguine or pappardelle also work beautifully. These shapes
  provide ample surface area for the sauce to cling to, ensuring each bite
  is bursting with flavor.
• Embrace Full-Fat Coconut Milk: For the dairy-free version, using
  full-fat coconut milk is non-negotiable. Low-fat coconut milk simply won’t
  deliver the luxurious, creamy sauce that makes this dish so exceptional.
  The richness of the full-fat coconut milk is essential for achieving the
  desired texture and flavor profile.
• Fresh Basil is Key: Don’t skip the fresh basil at the end. It’s a
  key ingredient that provides freshness and flavor to the dish.
• Salt and Pepper Taste: Make sure to season it appropriately, as
  salt and pepper create a balance with the ingredients.

Perfect Side Dishes to Complement This Pasta

This satisfying fettuccine dish pairs wonderfully with lighter side dishes
that provide a refreshing contrast. Consider these delightful options:

• Cucumber Tomato Salad: A light and refreshing salad with crisp cucumbers, juicy tomatoes, and a
  tangy vinaigrette.
• Garlic Rosemary Focaccia: A fragrant and flavorful bread that’s perfect for soaking up the creamy
  sauce.
• Mushroom Marsala: Earthy mushrooms simmered in a rich Marsala wine sauce, adding depth
  and complexity to the meal.
• Corn with Basil Lime Butter: Sweet corn kernels infused with aromatic basil and zesty lime butter,
  creating a vibrant and flavorful side.
• Dairy-Free Gougeres: Light and airy cheese puffs that are a delightful dairy-free appetizer.

The Ideal Wine Pairing for This Pasta Dish

Enhance your dining experience by pairing this pasta dish with:

• Pinot Gris/Pinot Grigio: A crisp and refreshing white wine that complements the creamy sauce.
• Unoaked Chardonnay: A light-bodied white wine with subtle fruit notes that won’t overpower the dish.
• Rosé: A versatile and refreshing pink wine that balances the richness of the pasta.

Frequently Asked Questions About This Recipe

Can I Make This in My Instant Pot or Ninja Foodi?

Yes! Here are the instructions for making this in your electric pressure cooker.

To make this in the Instant Pot or Ninja Foodi:

Use the same ingredients except omit the flour; you won’t need it if you are making this in an electric pressure cooker.

1. Set your pressure cooker to SAUTÉ and sauté the butter and bacon for 3 to 4 minutes. Transfer to a plate covered with paper towels and set aside.
2. Add the onion and garlic to the pot and sauté for 1 to 2 minutes. Pour some chicken broth into the pot and scrape up any browned bits.
3. Place the pasta in the pot, breaking in half if you need to, and overlapping in criss-cross pattern. Pour the remaining chicken broth over the pasta and gently submerge pasta in the liquid as much as possible.
4. Assemble the pressure lid, making sure the valve is set to Seal/Sealing, then select Pressure Cook/Pressure/Manual (depending on your pressure cooker), set to HI, and set the time for 3 minutes, then start.
5. When cooking is complete, natural release for 5 minutes, then move the valve from seal/sealing to Vent/Venting for quick release.
6. Open the lid and stir in the coconut milk, nutritional yeast, peas. Season with salt and pepper. Serve and top with the cooked bacon crumbles and chopped basil.

More Easy Weeknight Dinner Recipes

• Creamy Vegan Pasta with Crispy Mushrooms
• One Pan New Orleans-Style BBQ Shrimp and Scallops
• Easy Shrimp Tacos
• Immunity Boosting Chicken Soup
• Pork and Peanut Dragon Noodles

Fettuccine with Bacon and Peas (dairy-free)

4.86 from 14 votes

By Marlynn Schotland

Prep Time: 10 minutes
mins

Cook Time: 15 minutes
mins

Total Time: 25 minutes
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Servings: 4 servings

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This creamy pasta with crunchy bacon and sweet peas is a fast,
easy, delicious dinner recipe

Equipment

• Large Skillet
• Stockpot for pasta

Ingredients

• 12 ounces dried fettuccine
  pasta
• 4 tablespoons vegan butter,
  divided
• 6 slices bacon, cut into
  small pieces
• 1 small yellow onion, diced
• 2
  garlic cloves, minced
• 2 tablespoons all-purpose
  flour
• 1 can (14.5 ounces) coconut
  milk
• ½ cup chicken broth
• ¼ cup nutritional
  yeast
• 1 cup frozen peas
• ½ teaspoon kosher salt
• ¼ teaspoon ground black
  pepper
• 1 tablespoon finely chopped
  fresh basil

Instructions

• Cook pasta according to package directions.
• In a large skillet, add 2 tablespoons of the butter
  and all of the bacon and cook until the bacon is crisp to
  your liking. Using a slotted spoon, transfer the cooked
  bacon crumbles to a paper plate covered with paper towels.
  Set aside.
• In a large saucepan, add the remaining vegan butter,
  onions, and garlic over medium heat. Sauté the onions and
  garlic for 1-2 minutes, until butter is melted and the
  onions and garlic are soft and fragrant.
• Sprinkle flour into the pan and stir just until the
  flour is incorporated into the butter. Slowly add in the
  coconut milk and chicken stock; use a whisk to stir away
  clumps and combine ingredients. Whisk until the mixture
  comes to a low boil then starts to thicken a bit. Add two
  tablespoons of hot starchy pasta water (the water from
  the pot in which you cooked the pasta) and continue to
  stir continuously for another minute. The sauce will
  continue to thicken, so it shouldn’t be super thick yet at
  this point, but it should be thicker than when you started
  stirring the liquid.
• Remove from heat and immediately stir in the
  nutritional yeast flakes. Stir until the flakes have
  melted. Add the frozen peas and the cooked pasta to the
  pan and gently toss together with the sauce, coating all
  of the pasta evenly. The peas should cook in about 1 to 2
  minutes and will be a bright green when cooked. Season
  with salt and pepper to taste. Garnish with freshly
  chopped basil.

Notes

How to store leftovers: store any leftovers in an
airtight container in the refrigerator for up to four (4) days.
Or, store in a freezer-safe container for up to one month.

To make this non dairy-free: If you don’t need or
want this dish to be dairy-free, you can use regular half and
half or heavy whipping cream instead of coconut milk. Instead
of nutritional yeast, you can substitute grated parmesan cheese.

To make this in the Instant Pot or Ninja Foodi:

Omit the flour; you won’t need it if you are making this in
an electric pressure cooker.

1. Set your pressure cooker to SAUTÉ and sauté the butter and
   bacon for 3 to 4 minutes. Transfer to a plate covered with
   paper towels and set aside.
2. Add the onion and garlic to the pot and sauté for 1 to 2
   minutes. Pour some chicken broth into the pot and scrape up
   any browned bits.
3. Place the pasta in the pot, breaking in half if you need to,
   and overlapping in criss-cross pattern. Pour the remaining
   chicken broth over the pasta and gently submerge pasta in the
   liquid as much as possible.
4. Assemble the pressure lid, making sure the valve is set to
   Seal/Sealing, then select Pressure
   Cook/Pressure/Manual (depending on your pressure cooker), set
   to HI, and set the time for 3 minutes, then start.
5. When cooking is complete, natural release for 5 minutes, then
   move the valve from seal/sealing to Vent/Venting for quick
   release.
6. Open the lid and stir in the coconut milk, nutritional yeast,
   peas. Season with salt and pepper. Serve and top with the
   cooked bacon crumbles and chopped basil.

Nutrition

Calories: 821kcal,
Carbohydrates: 76g,
Protein: 22g,
Fat: 49g,
Saturated
Fat: 26g,
Polyunsaturated
Fat: 7g,
Monounsaturated
Fat: 13g,
Trans Fat: 2g,
Cholesterol: 93mg,
Sodium: 742mg,
Potassium: 706mg,
Fiber: 6g,
Sugar: 5g,
Vitamin A: 371IU,
Vitamin C: 20mg,
Calcium: 71mg,
Iron: 6mg

Nutrition information is automatically calculated, so should only
be used as an approximation.