VEGETARIAN/GLUTEN FREE/COCONUT OIL
We added eggs to our almost vegan diet recently. I think we’re officially vegetarians who eat fish. J Since we added eggs I’ve been going a wonderful scavenge for egg-based dishes.
Since we cut out gluten as well, it’s been hard to find the
perfect pasta. I’ve found some good rice based pastas, but the texture is a
little too different from regular wheat pasta and is hard to truly appreciate
as a pasta substitute. The best ones I’ve found are quinoa/corn based, and I
just found a perfect blend of it at Costco. An organic/gluten free brand
(Ancient Grains) has perfect texture and taste to replace wheat pasta.
I found a version of this recipe online when I was searching
for a good egg/pasta dish. Like all of my recipe expeirmetns I modified the
original recipe with some of my favorite flavors (garlic, onion, black pepper) I
also decreased the number of eggs from 6 to 4, and used coconut oil instead of
butter.
Ingredients
- 3 cups penne pasta (I used an organic/gluten free brand,
Ancient grains, I found at Costo. You can also use other pastas of course. I've tried this with spaghetti and it works just as well.)
- 4 eggs, lightly beaten (I get organic eggs from Costco)
- ¼ cup coconut oil (I order coconut oil in bulk from www.bulkapothecary.com. It’s cheaper
than any store outside of the Caribbean. Stores in North America charge a
ridiculous amount for such a simple/healthy product.)
- 4 cloves of garlic, minced (Add more or less depending on
your preference for garlic.)
- Small onion, chopped (I added this because I love onions.
It’s not necessary.)
- Salt & pepper to taste
Recipe
- Cook pasta according to package directions. I like it a little aldente. Adds to the texture in the end.
- When the pasta is done, drain well and set aside.
- Heat oil in a large pan, and sauté the garlic and onion until the garlic is lightly browned.
- Add pasta to oil, coating the pasta and stirring constantly.
- When the pasta is well coated in the oil add the eggs to the pans and mix thoroughly, ensuring all the egg gets cooked.
- Serve immediately…(also tastes good the next day though J)
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