THE PLANT-FORWARD BLOG
EAT HEALTHY. EAT COMPASSIONATELY. EAT WELL.
TRAVEL & EAT WITH CHEF JASON: One of the dishes that intrigued me when I was in Rome was Pasta Amatriciana, but I had a hard time finding a vegan version, so I created my own. This is made with bucatini pasta light tossed in a bac’n tomato sauce with shiitake bac’n and pillowy grated parm. Served with a spiced chickpea salad side.
Reheating Instructions: Warm in a pan over medium.
Macros
Calories 518
Fat 10g
Complex Carbs 85g
Protein 22g
Fiber 9g
Sodium 600mg
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