This is a fantastic treat dinner and a great indulgence for a gluten free gorge. Perfect mid week tea time treat. Though gluten and dairy free as well as vegetarian this does contain egg so it’s not suitable for vegans.
Start by cooking gluten free pasta. I’m using a corn based pasta, it’s actually a children’s pasta shaped liked alphabet letters but is great for this dish as the size goes really well. If you haven’t or don’t often cook with gluten free pasta then the key is to keep the water boiling before and during cooking the entire time – otherwise the pasta will break up. Boil for 8 minutes, drain and rinse the corn starch and pop to one side.
Then heat a small amount of olive oil in a pan and add a packet of Quorn bacon lardons. I have a tendency to call this facon but it is much better for you than real meat. Higher in protein and much lower in fat Quorn is a great addition to the vegetarian diet. Quorn bacon lardons are gluten free but not vegan as they do contain egg. I was tempted by the new Quorn vegan range but as it contains wheat it is a big no no for coeliacs. I don’t eat much fake meat as I often prefer a naturally vegan or vegetarian diet but it can be great when cooking for carnivores. Heat a teaspoon of minced garlic and finely chopped red chilli in with the packet of Quorn bacon lardons as you cook it. Cook for about 10 minutes and then add half a tin of sweetcorn.
Once the sweetcorn has been added cook for a further 10 minutes. Then add the ready cooked pasta and finely chopped fresh parsley. Pour over approximately 60 ml of single soya cream and stir through, serve hot and enjoy. These portions will serve about 4 people so great for an evening with meat eating friends, a free from carbonara.