GLUTEN-FREE | DAIRY-FREE
If you’re dairy-free and love creamy things, you’ll understand how this Dairy-Free Carbonara with Coyo recipe came about. It’s the closest to the real thing we could get and utterly moreish. Remember, PORTION CONTROL.
On a dairy-free diet but LOVE dairy and don’t like all these ‘replacements’? Using Coyo instead of cream or egg in this pasta dish ensures that you’ve got an indulgent, yet dairy-free meal that will leave you licking your lips for more.
- 2 cups gluten-free pasta
- Drizzle of extra virgin olive oil
- 2 tbs of Orginal Coyo Yoghurt
- 1 pot of pre-chopped pancetta or 4 slices of bacon
- ½ white onion
- 1 tbs Yeast Extract
- 1/s tsp of coconut oil for frying
Cook the pasta until it’s al dente and has ‘bite’. Drain and add a drizzle of extra virgin olive oil to prevent it from sticking together.
Together in the same pan using the coconut oil, fry the onion until it’s browned and the pancetta or bacon is crispy.
Add the cooked pasta to the frying pans and add in the Coyo. The oils that come from the onion and bacon are just delicious and you get more flavour by adding the pasta to the frying pan than the other way round.
Mix well together and add the yeast extract.
Serve immediately and go ‘mmm’.