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Cheesy AIP Fettucine Recipe with Leek, Bacon, and Mushrooms

Louise Hendon | February 19
Cheesy AIP Fettucine Recipe with Leek, Bacon, and Mushrooms #aip https://healingautoimmune.com/cheesy-aip-fettucine-recipe

When you’re avoiding dairy and grains, you might think a creamy cheesy pasta is out of reach. However, with a few thoughtful substitutions, you can make a creamy fettucine that rivals any Italian restaurant. To make this dish autoimmune protocol-friendly we have to rebuild it from the ground up starting with the noodles. Leeks, garlic, and mushrooms add a lovely vegetable flavor to the cheese-less cheese sauce, which is made with coconut cream and nutritional yeast. With bacon and a few sprigs of flat leaf parsley to garnish, you won’t miss with dairy or the gluten in this recipe.

What Are Shirataki Noodles?

Shirataki noodles are a gluten-free pasta substitute made from a special type of yam from Japan. They are similar in to rice noodles in texture and they only take a few minutes to prepare unlike noodles made from vegetables like zucchini.

Shirataki noodles are especially popular for those following low-carb diets because they have virtually zero net carbs. Shirataki noodles have also been linked to other health benefits such as weight loss and blood sugar management [1, 2].

Shirataki noodles come in different thicknesses and shapes and can also be called miracle noodles or konjac noodles.

Our Top Tips for Buying and Preparing Leeks

  1. Buy in Season – Leeks are in season in fall and winter on the East Coast and if you’re lucky enough to live in sunny California, they’re in season all year round. Wherever you are, buying in season ensure that you get the freshest, and best tasting, produce for your recipe.
  2. Smaller is Better – Young leeks are the most tender so look for small leeks with firm flesh, and stalks that move from white to vivid green.
  3. Don’t Prep Before Storing – If you aren’t using your leeks immediately, wrap them loosely in a plastic bag as is, without washing or trimming, and place in the refrigerator. Stored like this, leeks will last up to a week.
  4. Clean Thoroughly – Leeks are generally filled with sand and grit and need to be washed before cooking. Using a colander helps ensure that your chopped leeks are fully rinsed before you eat them. Here is a guide on how to prepare leeks for cooking.

AIP Noodle Recipes for All Your Pasta Cravings

Some of these pasta recipes use shirataki noodles while others use zucchini noodles. But they are all AIP-friendly.

Cheesy AIP Fettucine Recipe with Leek, Bacon, and Mushrooms #aip https://healingautoimmune.com/cheesy-aip-fettucine-recipe

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Cheesy AIP Fettucine Recipe with Leek, Bacon, and Mushrooms #aip https://healingautoimmune.com/cheesy-aip-fettucine-recipe

Cheesy AIP Fettucine Recipe with Leek, Bacon, and Mushrooms


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entree
  • Cuisine: Italian

Description

These flavors pair perfectly to bring you a deliciously cheesy fettucine.


Ingredients

  • 2 7-oz packs of shirataki noodles, fettucine
  • 1 Tablespoon (15 ml) of olive oil, to cook with
  • 4 slices (112 g) of bacon, chopped small
  • 2 leeks (180 g), finely sliced
  • 2 garlic cloves (6 g), peeled and finely chopped
  • 20 white button mushrooms (200 g), sliced
  • 1 Tablespoon (8 g) of nutritional yeast
  • 2 Tablespoons (30 ml) of coconut cream
  • flat leaf parsley, to garnish

Instructions

  1. Rinse the shirataki very well under cold, running water and keep warm in a pot of gently simmering water on the stove top.
  2. Heat the olive oil in a large pan and cook the chopped bacon until just done.
  3. Add the leeks, garlic and mushrooms and continue to cook until the leeks have softened and the mushrooms are just starting to caramelize. You may need to add a dash of water to deglaze the pan to prevent the mixture catching.
  4. Sprinkle over the Nutritional Yeast Flakes and stir in the coconut cream to warm through.
  5. Drain the warm shirataki and divide between two warm bowls. Spoon over the sauce and garnish with parsley.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 435
  • Sugar: 6 g
  • Fat: 36 g
  • Carbohydrates: 19 g
  • Fiber: 4 g
  • Protein: 12 g