DINNER | LUNCH
A LOWER CARB CARBONARA
This recipe is fast and comforting. Great for when you are in a rush or getting ‘hangry’!
By swapping the traditional wheat pasta for a vegetable or legume substitute, not only are you adding more nutrition to your meal, but your blood sugar will stay well-balanced. There are some great substitutes available. Or, by using a spiraliser, you could even make your own courgette spaghetti, commonly known as courgetti!
GLUTEN-FREE | LOW-CARB | NUT-FREE
Go-ghetti Spaghetti Carbonara
Servings: 2
Equipment
- Hob
Ingredients
- 2 slices Bacon – nitrate free or Aubergine "Bacon"
- 2-3 tbsp Extra Virgin Olive Oil
- 1 tbsp Butter
- 1 White Onion finely chopped
- 6 Mushrooms sliced
- 3 Garlic Cloves sliced
- 150 g Soft Cream Cheese
- 75 g Cheddar Cheese grated or sliced
- 1-2 tbsp Peas
- 1-2 tbsp Water
- Salt
- Pepper
- 100 g Free-From "Pasta" (Chickpea/Edamame/Lentil "Spaghetti") or Courgetti (spiralised courgettes)
Instructions
- Fry bacon in olive oil and butter until coloured. Remove from pan.
- Finely chop onion and fry in the same sauce pan until coloured.
- Slice mushrooms and garlic and add to pan.
- Boil 'pasta' as per instructions, usually 4-6 minutes.
- Stir in soft cream cheese and cheddar cheese into vegetables.
- Add peas.
- Add a dash of water to thin sauce.
- Cut bacon into chunks and add to mixture.
- Add in 'pasta'.
- Season with salt and pepper.
Notes
Diet: Low-Carb – depending on which free-from “pasta” you use.
Diet: Vegetarian – choose aubergine “bacon” instead” of regular bacon.
PASTA | SPAGHETTI CARBONARA | BACON | CHEESE |MUSHROOMS | PEAS | ONION | GARLIC | SPIRALISED COURGETTE | ITALIAN
Shop ingredients
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