Gluten-Free Creamy Shrimp & Bacon Carbonara
Total Time: 40 minutes
Serves: 4
Ingredients:
- 1 box Explore Cuisine Organic Green Lentil Penne
- 8 oz. organic bacon chopped into little pieces
- 1 lb. small wild shrimp peeled
- 3/4 cup organic peas
- Fresh parsley
Cauliflower carbonara sauce
- 1-1/2 cups (about 1/2 head) chopped cauliflower
- 6 Tbsp. Sproud Plant-Based Milk Unsweetened
- 1/4 cup vegan cheese
- 3 tsp. minced garlic
- 1 Tbsp. Bragg Premium Nutritional Yeast Seasoning
- 3/4 tsp. black pepper
- 1/2 Tbsp. lemon juice
- 1/2 Tbsp. Nutiva Buttery Coconut Oil
- 1/2 Tbsp. olive oil
- 1/2 tsp. Redmond Real Salt Ancient Sea Salt
- 1/8 tsp. thyme
- 1/8 tsp. paprika
Instructions:
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, cover cauliflower with water and boil for 15 minutes or until soft. Drain and set aside.
- In a frying pan, cook bacon on low heat so it cooks in its own fat for 1 minute.
- Add shrimp and increase heat to medium. Cook for 4 minutes or until shrimp and bacon are cooked. Set pan aside.
- In a blender or food processor, combine carbonara sauce ingredients and blend until completely smooth and creamy.
- Add drained pasta, peas, and carbonara sauce to the pan with bacon and shrimp. Stir until well combined.
- Serve garnished with extra black pepper and fresh parsley.
This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
