Inspired by ALEX GUARNASCHELLI recipe on FOOD NETWORK
Ingredients
1 pack bacon (no sugar added)
2 cans coconut milk (no added gums - I like Native Forest Coconut Milk Simple)
1 pack Violife feta (potato starch vegan cheese)
1 lemon (zested and juiced)
2 tsp Worcestershire sauce*
1 bag frozen kale
2 boxes short pasta of choice**
Directions
- Cook bacon in oven - 400 degrees for 20-25 minutes until desired texture. I like it crispier. Remove from oven and drain on paper towels. (I like to use the bacon grease to roast vegetables afterward.)
- In a large pot, heat coconut milk and Violife feta on medium heat. Season with salt and pepper. Continue to stir as it thickens. (This will take a while.)
- Once sauce has reduced and thickened, add lemon zest and juice, Worcestershire sauce, and frozen kale. Continue to cook on low.
- Cook the pasta until al dente.
- Once pasta is done, add to the sauce. Add bacon. Mix well.
* WORCESTERSHIRE SAUCE NOTE:
- I was using Lea & Perrins. Omit if avoiding sugars since it contains molasses and sugar.
- I found this sugar free alternative but have not tried it yet: WanJaShan Organic Gluten Free Worcestershire Sauce.
** PASTA NOTE:
- I'm a big fan of Jovial Foods' brown rice pasta & cassava flour pasta. Both are gluten free. The cassava flour pasta is grain free, but it can conflict with the thyroid.
- I also really like Trader Joe's brown rice & quinoa pasta.
- Chickpea pastas and lentil pastas are good too if you're not avoiding legumes.
- I will try this again with zucchini noodles or hearts of palm pasta.
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