Farfalle Con Broccoli with Tempeh Bacon, Vegan Chick'n, and Cashew Miso Rose Sauce

Don't mind the fancy title.  This is something you'd see, un-veganized of course, at a Kelsey's.  Bowtie pasta is smothered in a tomato cream sauce, then tossed with steamed broccoli, crispy tempeh bacon and baked unchick'n.  It's nothing fancy, we're not re-inventing the wheel here, but it's good and it's quick and there isn't a ton of cleanup.  It's nice for nights like this, when you want to curl up with a cup of tea and watch ParaNorman and not do much.  In the spirit of that, let's get to this recipe!

Farfalle Con Broccoli with Tempeh Bacon, Vegan Chick'n, and Cashew Miso Rose Sauce

Ingredients

• 1 cup cashews, soaked overnight
• 3 cloves garlic, minced
• 2 tbsp miso
• 1/4 cup nutritional yeast
• 1 tsp white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup water
• 1 cup crushed tomatoes
• 1 package tempeh bacon
• 1 package farfalle (bowtie) pasta
• 1 head broccoli
• 4 gardein or PC world's best meatless chick'n breasts, or 1 can chickpeas

Directions

1. Bake chick'n breasts as directed on package.
2. Chop tempeh and brown it in a pan over medium heat.  Set aside.
3. Chop broccoli into florets and steam until tender. Set aside.
4. Blend cashews, garlic, miso, nutritional yeast, pepper, onion powder, garlic powder, water and crushed tomatoes in a blender until smooth.  Transfer into a pot and cook over medium heat until thickened.
5. Cook pasta until al dente.  Drain, add sauce, and toss with broccoli and bacon.  Top with chick'n.  Enjoy!

What's your favorite pasta recipe?