Asparagus and mushroom carbonara with zucchini noodles – paleo, AIP (autoimmune protocol) option, gluten free, grain free, dairy free, top 8 free. Zoodles for the win again!
Ingredients
6 slices bacon chopped
8 oz mushrooms sliced
1/2 bunch asparagus trimmed and cut into slivers on an angle
1 large zucchini spiralized on large noodle setting
2 tbsp ghee (sub avocado oil for AIP/dairy free)
2 tbsp nutritional yeast
sea salt to taste
freshly ground black pepper to taste
avocado sliced
2 handfuls arugula
lemon wedges optional
Instructions
Saute bacon in a large pan until crisp. Remove with a slotted spoon and drain on paper towels. Pour out all but 1 tbsp of fat.
Heat fat over med-high heat. Add mushrooms and saute until browning. Add asparagus to pan and saute for a couple minutes, until asparagus is just tender. Remove from pan and set aside.
Spiralize zucchini using large noodle attachment. Melt ghee in same pan over medium-high heat. Add zucchini to pan, and saute for 3 minutes.
Add the nutritional yeast to the pan, stir to combine until nutritional yeast absorbs the butter and becomes a sauce. Season with salt and pepper to taste. Return mushrooms, asparagus, and bacon to pan and stir to combine. Remove from heat.
FULL RECIPE
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