Butternut Squash Carbonara {Gluten, Dairy + Egg-free}
This recipe has been sponsored by Tresomega, all opinions are mine alone. #tresomega, #organicsforlife
When I first adopted a Paleo/real food lifestyle, I pretty much gave up on pasta. There really weren’t many quality gluten or grain-free options available. The few that I tried left me missing real pasta, so it didn’t seem worth it to even bother. Fast forward to today, and there are quite a few gluten-free and even grain-free options. Talk about opening up a world of possibilities! Possibilities such as Butternut Squash Carbonara.
You might be wondering how on earth we could pull off a carbonara without gluten, dairy, or even eggs. Considering the original dish includes traditional pasta in a creamy egg-based sauce. Alas, the miracle of real food. Let’s break it down.
First, the pasta. As the base of the dish it is obviously a key component. We want something with a bite like traditional pasta, that holds up well without becoming gummy, and ultimately feels and tastes like the real thing. Which is no small feat, let me assure you.
Thankfully, we were fortunate enough to partner with Tresomega on this recipe, who introduced us to their line of Gluten-free Organic Quinoa pastas. We have tried a lot of gluten-free pastas in our time, and this one is incredibly similar to traditional pasta. Both in taste and texture.
When selecting a gluten-free pasta it is really important to consider where the ingredients are coming from, and how they are prepared. Many gluten-free pastas are made with non-organic grains that are sprayed with pesticides and other chemicals, much like American-made wheat. Thankfully, Tresomega uses organic ingredients, which ensures they are free from many of these dangers.
Nutritionally speaking, quinoa is a superhero in the grain world. It is higher in protein than many of its counterparts, and contains a decent amount of fiber. It’s slightly lower in carbs than rice even. The Vegan and Gluten-free community love it as a filling meal base. And it so happens to make a great pasta.
Next up, the sauce. Instead of egg yolk making the creamy base, we use a homemade butternut squash purée. This allows us to leave out all dairy, while still achieving that creamy rich sauce we want in a carbonara.
Last but not least, the toppings. Because it wouldn’t be a one of Our Food Fix recipes without toppings. Sometimes they make the dish.
Here we chose bacon, chopped fresh tarragon, black pepper, and Vegan parmesan. Stay with me, because I promise the combination is all sorts of delicious. Bacon adds a salty savory richness, and duh, bacon makes all things better. Tarragon is an underused herb, but one that I adore. It cuts through the rich sauce wonderfully with an earthy tart flavor. Fresh cracked black pepper adds some subtle spice. Then there’s the “cheese.” Of course you can use regular Parmesan, or if you want to stick to dairy-free like I need to, use a Vegan Parmesan suitable to your dietary needs.
While we are talking ingredients, it is important to highlight how essential fresh quality ingredients are. Especially when you have a recipe that includes only a few ingredients, you really want those ingredients to shine. Create the homemade sauce if you can manage it, make sure to use fresh herbs, and quality bacon.
If you are looking to cut down on some of the prep, the butternut purée can easily be made in advance. Prep and blend the sauce several days ahead of time, then cover tightly and store in the fridge until ready to use.
I promise the quality of your ingredients will shine through to make this dish a new favorite in your home. We love how simple this meal truly is. Plus, how it is just as good for a hearty Sunday night dinner as it is for a dinner party. This is the type of recipe we love, and we know you will too!
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Butternut Squash Carbonara {Gluten, Dairy + Egg-free}
Ingredients
- 6 ounces sugar-free bacon
- 3 cups butternut squash cut into 1/2 inch cubes
- 2 cups vegetable stock or chicken stock
- 1 medium sweet onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh tarragon chopped, plus additional for topping
- Salt and pepper to taste
- Two 8 ounce packages Tresomega Gluten-Free Quinoa Spaghetti
- ¼ cup dairy-free parmesan cheese shaved (optional)
- Fresh cracked pepper for topping
Instructions
- Heat a large high sided skillet over medium heat. Add bacon, and cook until browned and crispy. Remove bacon and set aside on a cutting board. Once cool enough to handle, roughly chop into small pieces.
- Add squash, onion, garlic, tarragon, and salt and pepper, and mix to coat in bacon fat. Cook, stirring occasionally, about 10 minutes or until onions are soft and translucent.
- Add stock, and bring mixture to a boil. Reduce heat to maintain a simmer, and cook until squash is tender, 15-20 minutes. Liquid should reduce by half and the squash easily pierced with a fork.
- Meanwhile, cook pasta in a large pot of boiling salted water, according to the directions. Reserve 1/2 cup of the cooking liquid.
- Set vegetables aside to cool slightly, then carefully transfer to a high powered blender or food processor. Blend until smooth and creamy. Season with additional salt and pepper as desired.
- In the same pan you cooked the vegetables, pour in the puréed sauce, 3/4 of the chopped bacon, 1/4 cup of the reserved pasta water, and cooked pasta. Heat over medium heat, until warmed throughout and sauce easily coats the noodles. If the sauce is too dry, add extra pasta water as needed.
- Serve immediately topped with remaining bacon pieces, extra chopped tarragon, shaved cheese, and extra cracked pepper if desired.
