Is there anything better than a creamy pasta? Yep, a super nutritious creamy pasta with a heap of hidden veggies in it, posing as creamy pasta....that’s what.
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The kids (and husband) will love this one, and you can give yourself a little high 5 knowing you have created a nutritious and delicious creamy pasta that won’t clog their systems.
Mushroom carbonara
Ingredients:
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 400g fresh button mushrooms, finely grated
- 2 slices of middle rasher bacon, diced (optional)
- 400ml full fat coconut cream
- 1 tsp ground turmeric
- 1 tsp Himalayan sea salt
- Pepper to taste
- 1 pkt of gluten free linguine or zucchini noodles (4 large zucchini, spiralised)
- Fresh parsley to serve
Method:
Bring a large pot of salted water to the boil (for the pasta, if using).
Heat the oil over medium heat, and saute the onion and garlic until tender and fragrant, about 5 minutes.
Add diced bacon and cook for a further 3-4 minutes until browned, then add mushrooms and cook for a further 3-4 minutes, stirring frequently.
Add coconut cream to the onion and mushroom mix and stir well. Bring to a low simmer and add turmeric, salt and pepper.
Put your pasta on, and cook until al dente OR spiralise your zucchini and cook over medium heat in a large frypan with 1 tbsp coconut oil and 1 tsp crushed garlic.
Drain pasta and return to the pot with a small amount of the water it was cooked in, and pour the mushroom sauce over the top, or add the sauce to the zucchini noodles in the fry pan.
Toss to combine and serve. Top with a shower of parsley and parmesan cheese (if able to tolerate) or nutritional yeast (for a dairy free option).
Serves 4
Stephanie Meades is a Holistic Health Coach. More: www.lifewellnessco.com.
