A Dairy Free, Low Carb Carbonara Recipe

As an ode to World Food Day we are setting our sights on the wonderful continent of Europe (and its dreamy cuisine). Feeling inspired by rich, hearty Italian pasta, we really wanted to put our own MNB spin on the traditional Italian meal. And so, the low-carbohydrate, dairy-free carbonara recipe was created.

There are days when all you really feel like is a big bowl of pasta. We know the feeling, so we asked our LJ Active Chef Rhi to come up with something nourishing and healthy, yet still with a traditional carbonara taste.

The true success of this dish is the discovery of our new favourite pasta – mung bean fettucini! Yes, it exists. Rhi came across this gluten-free option at her local health food store. Mung beans are one of the most powerful foods for healing and detoxifying, so they are an ideal ingredient to add some extra nourishment in your meal. When we twirled the fettucini around our forks, accompanied with the rich carbonara sauce, it tasted just like the real deal. The other big ‘wow’ moment was realising just how easy this dish is to re-create. It take a mere 20 minutes, and is sure to be a hit for family dinners.

Dairy Free Chicken Carbonara

A Dairy Free, Low Carb Carbonara Recipe

Preparation Time: 20 minutes
Total Time: 20 minutes
Servings: Serves 4
Ingredients:

1 packet of mung bean fettucini (or pasta of choice)

1 red onion, diced

3 garlic cloves, minced

50g prosciutto or pancetta, diced

½ tbsp. coconut oil

2 organic chicken breasts, diced

1 bunch asparagus, trimmed

6 swiss brown mushrooms, sliced

150g green beans, trimmed

3/4 cup almond milk (or milk of choice)

5 free range eggs

1 tsp. sea salt

1 tsp. pepper

2 handfuls rocket

lemon, to serve

How to make it:

Fill a large pot with water to ¾ full, and bring to the boil. Add the mung bean fettucini and cook for 8 minutes, or until the pasta is just tender.

In a large saucepan, cook the onion and pancetta/prosciutto in coconut oil on medium heat.

After a few minutes, add the garlic, chicken and mushrooms. Stir regularly.

Meanwhile, in a bowl whisk together the eggs with the salt and pepper.

Drain the pasta, reserving approx. ½ cup of the pasta water. Place this pasta water into the saucepan along with the almond milk, and add the asparagus and beans. Stir, and place a lid on the saucepan. When the vegetables are tender, turn off the heat.

Immediately, add the egg mix, stirring continuously for a few minutes. The eggs and the milk should have formed a creamy sauce (and not separated). Serve with a drizzle of lemon and enjoy!

Nourishing Notes:

The chicken can also be substituted with salmon for a pescetarian option.
You can use any type of noodle/pasta you like, we’ve even tried zucchini noodles (spiralised zucchini) for a delicious, light option.
Add your favourite seasonal herbs as a nutritious garnish.

If you attempt this nourishing recipe, make sure you tag #movenourishbelieve so we can see your creations!

Any more questions, just ask!

MNB

A Dairy Free, Low Carb Carbonara Recipe

Nourishing Notes:

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