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THE BEST ZUCCHINI NOODLE CARBONARA

Dani VennMeat Lover

Man how I love carbonara, it’s so creamy, so indulgent, and so delicious. But after a bowl of mum’s carbonara that is ladened with cream, Parmesan cheese and heavy wheat pasta, inevitably I feel sick and bloated afterwards. Perhaps that’s also because I had two bowls!

Of course every now and again eating a traditional carbonara is fine but I love turning a classic dish into something that still tastes just as good but is better for you and that you could eat every week without feeling bad about it.

I’m actually super proud of this dish as I truly think it’s better than the real deal. Not everyone is going to think that, including my mum, as it’s a bit to get your head around – dairy, wheat and gluten free carbonara pasta. I know that you are thinking that I have gone mad. But please trust me on this one, even my amazing food photographer Iron Chef Shellie enjoyed a whole bowl after she had photographed it, and I am sure she was suss on it before she tasted it. Plus I’ve kept the bacon and egg, so I’m not completely crazy.

If you haven’t already invested in a vegetable spiraler, it’s such an awesome gadget to have in the kitchen and you can pick one up for about $15 from K-mart. It’s also a fun way for kids to get involved in the kitchen and to get them eating veggies as spiral carrot or zucchini noodles that they have made themselves are way more fun to eat than carrot sticks.

I’d love to know what you think of this recipe, you can always send any feedback to me on Instagram or my Facebook page. Enjoy!

 

THE BEST ZUCCHINI NOODLE CARBONARA

Serves 2 – 3

Prep Time: 20 minutes

Cook Time: 10 minutes

WHAT YOU WILL NEED

2 large, straight and firm zucchinis (I use one zucchini per person)

Pine Nut Cream

150g pine nuts

1 cup almond milk (please don’t use crap almond milk, always check the label there should be 3 or 4 ingredients or less, I like to use Pure Harvest brand)

1 tablespoon nutritional yeast flakes

1 teaspoon salt flakes

½ teaspoon black cracked pepper

 

2 large free range eggs

1 tablespoon olive oil

1 large garlic clove, finely chopped

200g free range bacon

Fresh parsley, chopped for garnish

 

HOW YOU MAKE IT

First make your zucchini noodles by whizzing them through a vegetable spiraler and set them aside.

Make your pine nut cream by placing pine nuts, almond milk and nutritional yeast flakes in a blender and blitzing until smooth. The consistency should be a little runnier than thickened cream. Season with salt and pepper. Pour into a small mixing bowl and set aside. This can be prepared in advance and kept in the fridge until you are ready to use.

When you are ready to serve your carbonara, add the eggs into the pine nut cream and mix with a fork until well combined.

I like to work in two batches for this recipe as you probably will have too many zucchini noodles to fit in the pan. So divide all the ingredients in half and use half of everything in each batch.

Use a large non-stick pan, place over medium heat, add olive oil and when hot add in half the garlic and bacon and cook for a few minutes stirring so to cook all sides.

Add in half the pine nut cream mixture and zucchini noodles (zoodles!) and stir well to combine, cook only for a few minutes as the zucchini noodles can become watery and overcooked quickly, this dish does not require much cooking. Set aside and repeat with remaining ingredients.

Serve with some chopped up parsley and extra seasoning. Enjoy!

 

 

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