1 box linguini
4 slices Yves Canadian Veggie Bacon
1 cup unsweetened soy milk
half a 10 or 12 oz. package silken firm tofu
1 tablespoon lemon juice
1 tablespoon of soft tube margarine (I like earth balance)
2-3 tablespoon of a vegan parmesan (Soymage makes a pretty good one)
fresh ground pepper
In a large pot start the pasta as the directions call for. While this cooks you can easily prepare the rest of the recipe.
In a blender throw in soymilk, tofu, lemon juice, and vegan parmesan. blend till smooth. Then put into a small sauce pan and simmer on low. Stir often to make sure it doesn't burn.
While the sauce is heating up, fry the canadian bacon in a pan. Once brown and crispy place on a paper towel to get off excess oil, then cut into small 1/2 inch pieces.
Once the pasta is done, drain and return to pot pouring the sauce over the pasta. Then add the bacon and stir everything together well. At this point add salt and fresh ground black pepper to taste.
I like adding a small extra sprinkle of vegan parmesan once I dish it out. This a very heavy dish so serve with a nice large salad and maybe a nice vegan red wine.