Leek “Pasta” Carbonara

  leek My Leek “Pasta” Carbonara uses a fresh leek as a substitute for pasta and it’s dairy free.

 

The idea of using a leek as a substitute for pasta comes from my hairdresser and good friend, Mel.

 

In my pre-paleo days, one of my favourite pastas was Pasta Carbonara. If you like pasta carbonara or you like the idea of creamy bacon & mushroom dish, then my Leek “Pasta” Carbonara is worth trying. The leek is not overpowering and compliments the creamy bacon and mushroom sauce.

 

Leek “Pasta” Carbonara
 
Leek “Pasta” Carbonara, uses a fresh leek as a substitute for pasta. Depending on the size of the leek, this recipe will make 2 – 3 serves.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 1 large leek
  • 3 cups sliced mushroom, sliced
  • 1 cup finely sliced short cut bacon (approx 5-6 short cut slices)
  • ½ cup finely sliced brown onion
  • 1-2 cloves garlic, peeled & finely diced
  • 1 cup coconut cream
  • ½ cup chicken stock
  • 1 teaspoon mixed italian herbs
  • cracked black pepper
  • 1 teaspoon arrowroot powder (tapioca flour)
  • 3 tablespoons ghee (or olive oil)
Instructions
  1. Top and tail the leeks, by slicing off the roots at the base of the leek and slicing the top of the leek off at the point where the leaves begin.
  2. Slice the leek in half lengthways and then cut each half into half again lengthways.
  3. Slice the quarters of the leek so that they resemble lengths of fettucine pasta (see picture below).
  4. Set leek aside.
  5. Place one tablespoon of ghee (or olive oil) in a large frypan and heat on medium heat.
  6. When oil has heated, add onions and stir until it starts to become translucent.
  7. Add bacon and garlic and increase to high heat and stir continuously until bacon has started to brown.
  8. Place bacon and onion mixture into a bowl.
  9. Return frypan to the stove and add one tablespoon of ghee (or olive oil) on medium heat.
  10. When oil is heated, add two cups of mushrooms and stir until mushrooms start to become soft. Add mushrooms to the bacon and onion mixture.
  11. Return frypan to stove add one tablespoon of ghee (or olive oil) and place on medium heat.
  12. When ghee/oil has heated, add leek and stir continuously until leek starts to wilt and become soft.
  13. Add bacon and onion mixture, chicken stock and coconut cream to the leek and stir until it starts to boil.
  14. Add arrowroot flour and remaining one cup of mushrooms and stir until the sauce has thickened and leek is cooked.
  15. Add italian herbs and stir through.
  16. Add cracked pepper to taste.