One of my daughter’s favourite meals is carbonara, so I made this one up to replace that. As I have made no attempt at all to replicate bacon I won’t call it carbonara, but it is a lovely, silky, rich pasta sauce.
Servings |
people
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Ingredients
- 2 1/2 tbsp odourless/mild coconut oil
- 1 onion finely chopped
- 1 garlic clove minced
- 4 1/2 tbsp plain rice flour
- 650 ml almond milk unsweetened!
- 90 grams vegan cheese grated
- 1/2 tsp salt slightly heaped
- freshly ground black pepper
Ingredients
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Instructions
- melt the coconut oil in a saucepan and fry the onion on a medium-high heat for 3 minutes so that it starts to brown.
- Reduce the heat slightly and add the crushed garlic, fry for another minute.
- Mix in the plain rice flour and continue to stir for about a minute.
- Increase the heat again and begin to add the almond milk, a third at a time. I like to use a whisk at this point and stir continually while it thickens. Once it has thickened add the next third and so on until the almond milk is all incorporated and the sauce thickened and bubbling.
- Now add the grated 'cheese', salt and pepper and stir until the sauce is smooth and all the cheese melted. Stir into your cooked (gluten free if needed!) pasta and serve with veggies of your choice.
I served it with peas (for the family members who will eat them!) and raw carrot sticks for the ones that won’t… it was lovely and quick and easy – a good dinner when I’m in a hurry 🙂