For many reasons including acne, hormone imbalance, stagnant weight, digestive upset and autoimmune conditions I often prescribe a dairy-free diet. Even if it's just for a short period.
Whether you've been prescribed a dairy-free diet or naturally lean towards a low-dairy or dairy-free diet, this Creamy Carbonara is an equally good, if not better alternative to the traditional recipe. It's ridiculously quick to make (once you've allowed time for the cashews to soak), plant-based, gluten-free, family friendly, veggie loaded and comforting. Ridiculously comforting.
It's a hit within my household and I know it would be within yours, too.
If you'd like to understand whether a dairy-free approach to nutrition is appropriate for you then you can always try a 21 day dairy elimination following the steps below:
Step 1: Don't eat any dairy products for 21 days and during this time take note of how your symptoms change. Take notes on skin, digestion, hormones, energy levels and mood.
Step 2: Test dairy using a single portion such as 1/2 cup yogurt or 50g cheese and take note of your symptoms in the hours following.
Step 3: Don't eat dairy again for three days following Step 2 and take note of your symptoms during this time. If they don't reappear then you are safe to introduce portions of dairy again, however I recommend gradually increasing the serving size and / or frequency rather than diving in.
If you'd like support in a dairy elimination or understanding if dairy elimination could be appropriate for you, please explore working with me and feel welcome to get started with a 15 minute Complimentary Consultation.
Ingredients (serves 2)
½ bunch freshly chopped parsley
1 tbsp salted capers
2 large handfuls baby spinach
1 palm size field mushroom, sliced
1/3 cup cashews soaked for 2 - 4 hours
1 tbsp extra virgin olive oil
1 tbsp nutritional yeast
1 tbsp white miso paste
½ pack (100g) Eco Farms Mung Bean Fettuccine
1 1/3 cup water
Simple Side Salad
1 handful mixed salad leaves
1 sliced tomato
½ tbsp extra virgin olive oil
2 tbsp hemp seeds
juice of ½ lemon
salt and pepper
Blend cashews, water and nutritional yeast until smooth and creamy. Set aside.
Put the pasta on to cook according to packet instructions.
While cooking, heat a non-stick pan, add capers and cook for 1 or 2 minutes while stirring.
Add the mushrooms and cook for a few minutes. Once they start to soften, add the spinach, miso, cashew cream and a bit of pepper. Continue to cook for another 2 minutes, stirring the whole time.
Once ready, drain pasta well, add to the pan alongside the freshly chopped parsley and toss everything so the pasta noodles are nicely coated in sauce.
Serve with the Simple Side Salad.