Thinking that a creamy carbonara pasta sauce is off limits? Think again. I love taking a dish which is primarily made of gluten and dairy and making it completely safe for me to eat! Gluten and dairy free does not have to be as restrictive as you think. Nor does it have to be boring. It just takes some creativity, experimentation and an open mind to try something different. I put my craving to good use tonight and created a little bit of heaven. Enjoy the creamy, gluten and dairy free goodness!
454g brown rice pasta – Rizopia is my favourite as it can fool your toughest critic!
250g gluten free, naturally smoked, nitrite free bacon, cut into 1/2 inch pieces – we like Hertel’s
1/2 small onion, diced
2 cloves of garlic, diced
225g medium size prawns
1/8 tsp garlic granules
pinch of unrefined sea salt
freshly ground black pepper
1/4 cup chopped fresh parsley
For the sauce, combine in a bowl:
1 cup coconut milk (regular, not lite)
2 eggs, beaten
1 tbsp nutritional yeast
In a large pan fry the bacon over medium high heat until almost cooked through. Drain the fat from the pan and add the onions frying until softened. Season the shrimp with a pinch of unrefined sea salt and freshly ground pepper to taste. Add the garlic and shrimp to the pan, sprinkle with the garlic granules and stir until the shrimp are cooked through, approx 5 min. Turn heat to low and let stand until pasta is ready.
Cook the brown rice pasta in boiling water until al dente. Careful not to overcook! Drain and rinse with a splash of cold water.
Combine the cooked pasta, parsley, bacon and shrimp. Over very low heat add the sauce, stirring well. Serve immediately.