Finally a guilt-free pasta dish that won’t leave you feeling heavy or ready for a nap as you digest simple carbs for hours. This eloquent but hearty recipe incorporates special elements such as macadamia nuts and smoked dulse that add to it’s unique flavor profile. If you have yet to invest in a vegetable spiralizer, may this recipe inspire your journey to a new world of grain-free noodles. Spiralizers can be purchased at most stores that sell kitchen supplies, or at our very own HHI Store. This sumptuous recipe is curiosity of Executive Chef Ken Blue of Hippocrates Health Institute.
PASTA CARBONARA
Yield: 4-6 servings
Preparation Time: 10-15 minutes
4 Zucchini spun into noodles
1/2 C. Snipped Smoked Dulse (Maine Coast Sea Vegetables)
1 Red Pepper, sm. Julienne slices
1/2 Red Onion, sm. julienne slices
1 C. Peas
Sauce:
2 oz. Lemon Juice
1.5 Cloves Garlic
1/2 Tbsp Kelp
1 Heaping Tbsp. Frontier Pizza Seasoning
1.5 C Soaked Pine Nuts
1/2 C. Soaked Macadamia Nuts
1/2 oz. Olive Oil
4 Zucchini spun into noodles using a vegetable
turning slicer or mandolin.
Mix in desired amount of sliced onion, red pepper, peas and dulse with noodles.
To make sauce, add all sauce ingredients to blender and then add water to top of nuts. Blend into very thick creamy sauce. Add as much sauce as desired to noodle mixture.
*Variations: Mix the cream sauce with the noodles to make a Fettuccini Alfredo or add different vegetables to make your own creamy pasta dish.
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