Ingredients
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1 cup gluten-free spaghetti (or any other shape of your choice)
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½ cup whole milk almond flour (or use more than one type of flour for variety)
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Salt to taste
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2 cloves garlic, minced
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¼ cup extra virgin olive oil
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2 tablespoons fresh parsley, chopped
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½ teaspoon ground black pepper
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1 small zucchini, sliced into thin strips
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2 red bell peppers, seeded and chopped into small pieces
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2 large tomatoes, chopped
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½ cup shaved Parmesan cheese
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Optional garnish: basil leaves, chopped
Directions
Subtitle: Enjoy a Delicious and Guilt-free Meal at Home!
Description: This delectable pasta carbonara recipe is inspired by classic Italian cuisine but made even better with its plant-based twist! It features only vegan ingredients, making it perfect for those who love healthy eating. The recipe offers a delightful taste while still being nutrient-dense and filling. Try it today and experience the joy of cooking without compromising on taste and texture.
Ingredients:
– 1 cup gluten-free spaghetti (or any other shape of your choice)
– ½ cup whole milk almond flour (or use more than one type of flour for variety)
– Salt to taste
– 2 cloves garlic, minced
– ¼ cup extra virgin olive oil
– 2 tablespoons fresh parsley, chopped
– ½ teaspoon ground black pepper
– 1 small zucchini, sliced into thin strips
– 2 red bell peppers, seeded and chopped into small pieces
– 2 large tomatoes, chopped
– ½ cup shaved Parmesan cheese
– Optional garnish: basil leaves, chopped
Instructions:
1. In a medium saucepan over high heat, bring the water to a boil. Add salt to the boiling water and stir well. Add the spaghetti noodles and continue to cook until tender, about 7-9 minutes. Drain the pasta and set aside.
2. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
3. Mix together the almond flour and salt in a bowl. Lightly coat both sides of each noodle with the mixture. Set the coated noodles aside.
4. Meanwhile, mince the garlic and place in a blender along with half the olive oil. Blend together until smooth. Pour the mixture back into the blender jar. Add the remaining olive oil and blend again. Set aside.
5. In a saute pan over medium-high heat, add the olive oil and sauté the zucchini and bell peppers for about 5 minutes. Remove from heat.
6. In the same pan, add the tomato puree and the almond flour mix and season lightly with salt and pepper. Cook, stirring constantly, until the sauce thickens slightly, about 10 minutes.
7. Return the drained noodles to the pot containing the boiled water and cook them for another minute or two. Stir frequently to prevent the noodles from sticking together.
8. Place the finished pasta in a serving dish and pour the tomato-zucchini sauce over top. Sprinkle with the grated Parmigiano-Reggiano and the fresh herbs. Serve immediately.
Note: If you prefer a creamier sauce, add 2 tablespoons heavy whipping cream after the sauce has thickened.
Servings: 4 adult portions
Difficulty Level: Easy
Nutrition Facts:
Calories per serving – 560 kcal
Total Fat – 16 g
Saturated Fat – 7 g
Cholesterol – 60 mg
Sodium – 625 mg
Potassium – 1145 mg
Total Carbohydrate – 55 g
Dietary Fiber – 14 g
Sugars – 4 g
Protein – 16 g
Time Needed: Total time needed: 30-40 minutes
Enjoy your delicious meal and share the recipe with friends and family!
Steps
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1
Done
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In a medium saucepan over high heat, bring the water to a boil. Add salt to the boiling water and stir well. Add the spaghetti noodles and continue to cook until tender, about 7-9 minutes. Drain the pasta and set aside. |
|
2
Done
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Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. |
|
3
Done
|
Mix together the almond flour and salt in a bowl. Lightly coat both sides of each noodle with the mixture. Set the coated noodles aside. |
|
4
Done
|
Meanwhile, mince the garlic and place in a blender along with half the olive oil. Blend together until smooth. Pour the mixture back into the blender jar. Add the remaining olive oil and blend again. Set aside. |
|
5
Done
|
In a saute pan over medium-high heat, add the olive oil and sauté the zucchini and bell peppers for about 5 minutes. Remove from heat. |
|
6
Done
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In the same pan, add the tomato puree and the almond flour mix and season lightly with salt and pepper. Cook, stirring constantly, until the sauce thickens slightly, about 10 minutes. |
|
7
Done
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Return the drained noodles to the pot containing the boiled water and cook them for another minute or two. Stir frequently to prevent the noodles from sticking together. |
|
8
Done
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Place the finished pasta in a serving dish and pour the tomato-zucchini sauce over top. Sprinkle with the grated Parmigiano-Reggiano and the fresh herbs. Serve immediately. |
