This "pasta" recipe is definitely one to try! The zucchini is a great alternative to pasta, and the cauliflower carbonara sauce is so delicious you won't even know the difference. This recipe makes enough to feed a family of four! Add in some grilled or sautéed chicken for a complete, well-balanced meal.
dairy_free_zucchini_carbonara_recipe photo credit: Roasted Root
  Ingredients:
  • 3 to 4 large zucchini squash, spiralized
  • ½ large head cauliflower, steamed
  • 4 slices turkey bacon
  • ½ large red or yellow onion chopped
  • 3 cloves garlic minced
  • 2 egg yolks
  • 1 egg white
  • 5 tablespoons unsweetened almond milk
  • 1/8 teaspoon red pepper optional
  • ½ teaspoon sea salt or to taste
  • cracked black pepper
    Instructions:
  • Chop the tip and tail off the zucchini squash and use a spiralizer to make noodles. Set aside until ready to use. Steam the cauliflower for 6 to 8 minutes, or until tender. Place the cauliflower in a blender. Chop the turkey bacon and cook over medium heat, stirring occasionally until crispy, about 5 minutes. Transfer the turkey bacon to a plate and set aside until ready to serve. Add the chopped onion to the skillet and saute until browned, about 5 to 8 minutes. Add the garlic and saute about 3 minutes. Add the sauteed onion and garlic to the blender with the cauliflower, along with the eggs, almond milk, red pepper, salt, and pepper. Blend until completely smooth. Heat the zucchini noodles in the skillet you used to cook the bacon (add a small amount of oil if necessary) over medium heat. Cook, stirring occasionally for 2 to 3 minutes. Add the cauliflower carbonara sauce to the skillet with the zucchini pasta and cook an additional 5 minutes, stirring frequently. Note: If the sauce is thicker than desired, add a tablespoon or two of additional unsweetened almond milk. Serve zucchini carbonara with the cooked turkey bacon.