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RECIPE - Gluten & Dairy Free Carbonara!

June 19, 2018

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!)

 

 

INGREDIENTS:

 

200g coconut yoghurt

2 Tbsp extra virgin olive oil + 1 tsp

3 eggs

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)

 

 

 

 

 

 

METHOD:

 

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. 

 

 

 

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