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Creamy Chicken PastaCourse: MainCuisine: ItalianDifficulty: Easy
- For the bacon
4 tbsp tamari
4 tbsp nutritional yeast
1 tbsp olive oil
½ tsp garlic powder
½ tsp (smoked) paprika
¼ tsp pepper
- Remaining ingredients
2 medium-sized onions
Ghee for frying
250gr Spaghetti (your favourite gluten-free brand of choice)
4 eggs (3 egg yolks and 1 whole egg)
3 – 4 tbsp dairy-free milk
Pepper to taste
100 – 150gr. (or 200 gr.) parmesan
- Start by pre-heating the oven to 200 degrees Celsius (400 Fahrenheit) on a grill setting. For the bacon, combine the tamari, nutritional yeast, olive oil, garlic powder, paprika and pepper in a bowl. Cut the tempeh into small bite sized pieces – similar to bacon and add the tempeh to the bowl and toss so that everything is combined (the sauce will be sticky and it should take a bit of effort to combine everything). Put into an oven-proof dish and add to the oven. Put the “bacon” as close to the grill as possible. Grill for 15 minutes, then toss once through and grill for another 15 – 20 minutes
- Meanwhile, finely cut the onions. Heat a pan over medium to high heat and add the ghee. Once melted start by frying off the onions until translucent with a bit of caramelisation
- Simultaneously, bring a large pot of water to the boil. Add a bit of salt and the spaghetti. Cook as per package instructions
- Whilst the pan, pot, and oven are on the go, combine three of the egg yolks with one whole egg and the non-dairy milk with pepper in a bowl and whisk until smooth and combined. Grate the cheese (loads – the more the merrier on this one I find ;))
- When the spaghetti and bacon are done, drain the spaghetti over the sink – ATTENTION you may want to keep some of the spaghetti water to “stretch” your sauce a little so perhaps hold it in a small glass jar or similar
- Put the spaghetti back in the pan – but not on the hot stove. Add the eggs, onions, cheese, and bacon and mix through. Serve on a plate with a side salad and more cheese on top. ENJOY this beautiful dish!!
- Recipe Credit: Life & Lemons
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