Asparagus + Mushroom Carbonara (Paleo & Grain Free)
Asparagus and mushroom carbonara with zucchini noodles – paleo, AIP (autoimmune protocol) option, gluten free, grain free, dairy free, top 8 free. Zoodles for the win again!
THE RECIPE
INGREDIENTS
- 6 slices bacon chopped
- 8 oz mushrooms sliced
- 1/2 bunch asparagus trimmed and cut into slivers on an angle
- 1 large zucchini spiralized on large noodle setting
- 2 tbsp ghee (sub avocado oil for AIP/dairy free)
- 2 tbsp nutritional yeast
- Sea salt to taste
- Freshly ground black pepper to taste
- Avocado sliced
- 2 handfuls arugula
- Lemon wedges optional
INSTRUCTIONS
- Saute bacon in a large pan until crisp. Remove with a slotted spoon and drain on paper towels. Pour out all but 1 tbsp of fat.
- Heat fat over med-high heat. Add mushrooms and saute until browning. Add asparagus to pan and saute for a couple minutes, until asparagus is just tender. Remove from pan and set aside.
- Spiralize zucchini using large noodle attachment. Melt ghee in same pan over medium-high heat. Add zucchini to pan, and saute for 3 minutes.
- Add the nutritional yeast to the pan, stir to combine until nutritional yeast absorbs the butter and becomes a sauce. Season with salt and pepper to taste. Return mushrooms, asparagus, and bacon to pan and stir to combine. Remove from heat.
- Top with sliced avocado, arugula, and serve with lemon wedges and additional freshly ground black pepper. Enjoy!
Source: rallypure.com