Pasta Carbonara, gluten-free, dairy-free and vegetarian
16oz. gluten-free pasta of your choice(I use Trader Joe's rice pasta)
1t. coconut oil
1medium onion, diced small
2cupdiced butternut squash
3/4cupBrazil nut parmesan
1/2cupunsweetened almond milk or other non-dairy milk
1/4cupnon-dairy yogurt(I use So Delicious plain)
1/2cupfresh or frozen green peas, room temperature
1/2cupcoconut bacon(I use Phoney Baloney's)
Cook gluten-free pasta according to package instructions.
While the pasta is cooking, in a large, deep skillet, saute the diced onion and garlic in coconut oil. Once onion is transparent, add butternut squash cubes and continue sauteing until squash is fork-soft.
Remove the vegetables from the skillet and place in a bowl nearby.
In another bowl, combine the eggs, milk, yogurt and Brazil nut parmesan. Whisk to combine.
Drain pasta, reserving 1 cup of the pasta water. While pasta is still hot, place it in the large, deep skillet you used to saute the vegetables. Slowly begin pouring the milk and egg mixture over the pasta.
When you have poured in half of the milk and egg mixture, add the sauteed vegetables, the green peas and the coconut bacon. Keep stirring, adding in the remaining half of the milk and egg mixture.
If the pasta is too thick, slowly stir in a bit of the reserved pasta water. It doesn't take make, so just add a few tablespoons at a time.
If you'd like, you can serve this with an additional sprinkle of Brazil nut parmesan and coconut bacon on top.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.