Hello -
Enjoy this week's recipe classic, easily made with pantry staples.
Cheesy Pasta Carbonara with Bitter Greens
This recipe is a deliciously safe version of a traditional Italian indulgence. The pasta itself provides a good soluble fiber foundation, and allows the non-traditional addition of bitter greens for healthy insoluble fiber and a lovely note of color. If you haven't yet been convinced that veggie substitutes for meat and dairy can taste terrifically authentic, this is the recipe that will change your mind. It's also low fat, dairy free, high soluble fiber, and super tasty!
Most grocery stores will carry all of these ingredients, but health food stores will likely have a wider variety.
Makes 4-6 servings
2 T olive oil
6 oz. veggie bacon or fat free turkey bacon (such as Morning Star, Fakin' Bacon or Bacos)
1 garlic clove, minced (or 1 tsp garlic oil)
1 C unsweetened soy, rice, or oat milk
1/4 t freshly ground black pepper
2 C bitter greens (such as broccoli rabe), chopped into bite-size pieces
1 lb. spaghetti or bucatini
6 organic egg whites
1 C soy or rice Parmesan cheese stirred together with 1 T Acacia Tummy Fiber
Cook bacon and garlic (or garlic oil) in a small saucepan in the olive oil until bacon is brown and crispy, stirring often. Remove bacon from pan and set aside. Add milk and pepper to unwashed pan and blend well, then remove pan from heat and set aside. You'll bring this pan back to the heat later.
Bring a large pot of lightly salted water to boil and add chopped greens. Simmer until very tender, then remove greens from pot but do not drain pot of water. Set greens aside with bacon.
Bring the pot of water back to a boil, and cook pasta until just tender but still firm to bite. Reserve 1/2 cup pasta water and drain pasta, then return pasta to the pot. Set pot aside off of heat.
Add egg whites to a large bowl and whisk to blend. Bring reserved milk mixture in saucepan to a boil, then gradually whisk the milk into the egg whites, whisking constantly. Whisk in Parmesan/Tummy Fiber mixture.
Add the milk/egg sauce to the pasta in pot and toss over medium heat until sauce thickens and coats pasta, adding reserved pasta water gradually if pasta seems too dry. Add bacon and greens and toss to heat through, add salt and additional black pepper to taste. Serve immediately.
Final step? Enjoy! And if you make this, post your own picture or video results to our private Facebook Group to share!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
You can change your email below or unsubscribe completely from my emails.
If you do, I won't be able to send you any updates, complimentary information on dealing with IBS, special deals, and much more.
If you have any issues, please reply to this email and let me know.
I'm here for you. =)
Enjoy this week's recipe classic, easily made with pantry staples.
Cheesy Pasta Carbonara with Bitter Greens
This recipe is a deliciously safe version of a traditional Italian indulgence. The pasta itself provides a good soluble fiber foundation, and allows the non-traditional addition of bitter greens for healthy insoluble fiber and a lovely note of color. If you haven't yet been convinced that veggie substitutes for meat and dairy can taste terrifically authentic, this is the recipe that will change your mind. It's also low fat, dairy free, high soluble fiber, and super tasty!
Most grocery stores will carry all of these ingredients, but health food stores will likely have a wider variety.
Makes 4-6 servings
2 T olive oil
6 oz. veggie bacon or fat free turkey bacon (such as Morning Star, Fakin' Bacon or Bacos)
1 garlic clove, minced (or 1 tsp garlic oil)
1 C unsweetened soy, rice, or oat milk
1/4 t freshly ground black pepper
2 C bitter greens (such as broccoli rabe), chopped into bite-size pieces
1 lb. spaghetti or bucatini
6 organic egg whites
1 C soy or rice Parmesan cheese stirred together with 1 T Acacia Tummy Fiber
Cook bacon and garlic (or garlic oil) in a small saucepan in the olive oil until bacon is brown and crispy, stirring often. Remove bacon from pan and set aside. Add milk and pepper to unwashed pan and blend well, then remove pan from heat and set aside. You'll bring this pan back to the heat later.
Bring a large pot of lightly salted water to boil and add chopped greens. Simmer until very tender, then remove greens from pot but do not drain pot of water. Set greens aside with bacon.
Bring the pot of water back to a boil, and cook pasta until just tender but still firm to bite. Reserve 1/2 cup pasta water and drain pasta, then return pasta to the pot. Set pot aside off of heat.
Add egg whites to a large bowl and whisk to blend. Bring reserved milk mixture in saucepan to a boil, then gradually whisk the milk into the egg whites, whisking constantly. Whisk in Parmesan/Tummy Fiber mixture.
Add the milk/egg sauce to the pasta in pot and toss over medium heat until sauce thickens and coats pasta, adding reserved pasta water gradually if pasta seems too dry. Add bacon and greens and toss to heat through, add salt and additional black pepper to taste. Serve immediately.
Final step? Enjoy! And if you make this, post your own picture or video results to our private Facebook Group to share!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
You can change your email below or unsubscribe completely from my emails.
If you do, I won't be able to send you any updates, complimentary information on dealing with IBS, special deals, and much more.
If you have any issues, please reply to this email and let me know.
I'm here for you. =)
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