Who doesn't love a creamy pasta dish? Hearty and satisfying but can leave you feeling heavy and bloated afterwards. With this version, which is grain free and dairy free, you'll enjoy all the richness of this dish but without the bloat.
Ingredients
1/2 cup raw cashew nuts, soaked
1 medium brown onion, finely diced
6 rashers/streaks of pancetta
3 medium cloves of garlic, finely diced
1 cup of chopped mushrooms
1 teaspoon Himalayan pink sea salt
1/2 teaspoon cracked black pepper
1 tablespoon butter
3 eggs
1/2 cup almond milk
tablespoons nutritional yeast flakes
Handful of spinach
Grated parmesan (optional) and fresh basil to serve
Pulse spaghetti or spiralized celeriac, cooked
Method
Pan fry the pancetta on a medium heat until crispy. Add the onion, garlic, mushrooms, butter and seasoning. Strain the cashews and blend in a food processor with the eggs, milk and nutritional yeast until smooth. Add to the bacon mixture and spinach and stir through. Add either your cooked low carb pulse spaghetti or spiralized celeriac to the sauce and top with basil and if you want, some parmesan if you're not going for a completely dairy free dish. Parmesan is low in lactose so I find a little sprinkled on the dish is fine. Enjoy!