I was playing in the kitchen when I trialled out a gluten free, dairy free version of a creamy carbonara. By chance, I also made this vegetarian, but you could add a little short cut bacon (trimmed of fat), or smoked salmon would also be delicious. I used the veggies we had left in our crisper - but you could play around with other vegetables (I think peas and green beans would be perfect with this!)
200g coconut yoghurt
2 Tbsp extra virgin olive oil + 1 tsp
1 broccoli - chopped finely
2 zucchini - grated
400gm Pulse pasta
8 Tbs nutritional yeast
1 onion chopped (not pictured)
2 cloves garlic, diced (not pictured)
In a large saucepan boil water with a dash of salt. Once boiling add pasta, and cook as per packet instructions. Drain.
In a bowl. whisk eggs, oil, coconut yoghurt, set aside.
Heat 1 tsp olive oil in a non-stick saucepan, add onion to brown. Add zucchini, broccoli, and garlic. Cook until soft. Add sauce mixture, stir through and keep stirring while you add nutritional yeast 1 Tbsp at a time. Continue stirring for 4 minutes. Remove from heat, stir through pasta, and season with pepper and salt to taste.