The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Bacon Pasta with Spring Veggies
Per Serving:
100 g uncooked bacon
4 oz fresh pasta (fully cooked gf rigatoni provided for gf diets)
125 g veggies (asparagus, zucchini, onions, kale, spinach)
.75 c dairy-free cream sauce (white beans, nutritional yeast, salt, pepper, garlic, safflower oil, lemon juice, xanthan gum)
1 T parmesan cheese
Equipment needed: Pot of water for pasta, 1 pan- large enough for all of the ingredients.
Start boiling a pot of water for your pasta. Since this is fresh pasta, it will only take a couple of minutes in a full boil to cook. It will begin to float when it is cooked. After it has cooked, strain and set aside while you cook the bacon and veggies.
In a pan, large enough for all of the ingredients, begin cooking your bacon on high heat. Using a spatula or wooden spoon, break up the pieces so they cook more evenly.
Mix veggies and bacon together and saute until the asparagus is tender.
Cook bacon on high heat for 5-10 minutes, when it is fully cooked and has a nice color on it, add the veggies. To make this dish a little bit more heart healthy, strain the extra bacon fat from the pan.
Once the veggies are tender, add the cooked pasta.
Toss everything together and then add the sauce.
Mix together the pasta and sauce to evenly coat it.
Plate up the finished pasta and finish with the parmesan cheese. For dairy-free diets, the parmesan cheese has been omitted. From start to finish this dinner takes roughly 15 minutes. Enjoy!
