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Cavatappi Carbonara with Roasted Broccolini & Coconut Bacon
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2 or 4 Serving Dinner

Cavatappi Carbonara

with Roasted Broccolini & Coconut Bacon

Tags: Gluten-Free High-Protein
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
670
FAT
27g
CARBOHYDRATES
89g
PROTEIN
35g

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INGREDIENTS

  1. 6 oz broccolini
  2. 1 onion
  3. 4 garlic cloves
  4. ¼ oz fresh parsley
  5. 8 oz Banza cavatappi
  6. ½ cup toasted coconut
  7. 1 tamari
  8. 1 tbsp maple syrup
  9. 1 tbsp liquid smoke
  10. ⅓ cup vegan cream cheese
  11. 1 tsp vegetable oil*
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts, soy
Tools: Large nonstick skillet, Baking sheet, Large pot
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
670
FAT
27g
CARBOHYDRATES
89g
PROTEIN
35g

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INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the pasta. Trim about one inch off the broccolini stems. Peel, halve, and dice the onion. Peel and mince the garlic. Roughly chop the parsley leaves.

2
Roast the Broccolini

Add broccolini to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and lightly browned, about 8 to 10 minutes.

3
Cook the pasta

Once the water is boiling, add the pasta, stir, and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water, drain the pasta, and return pasta to the pot, off the heat.

4
Make the coconut bacon

Place a large nonstick skillet over low heat. Once hot, add the coconut flakes, tamari, just 2 tsp maple syrup, just ¼ tsp liquid smoke, and a pinch of salt and pepper. Toss to evenly coat the coconut. Cook until slightly charred, tossing constantly to avoid burning, about 5 to 7 minutes. Transfer the coconut bacon to a plate.

5
Make the sauce

Return the skillet to medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the diced onion and minced garlic and cook until softened, about 3 to 5 minutes. Add the reserved pasta water, cream cheese, ½ tsp salt, and a pinch of pepper. Cook, stirring constantly, until the sauce is bubbly, about 2 to 3 minutes.

6
Serve

Add the pasta to the skillet and toss to coat. Divide the cavatappi carbonara between bowls. Top with coconut bacon and roasted broccolini. Sprinkle with chopped parsley. Bon appétit!

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