- 2 tbsp avocado oil
- 1/2 onion, diced
- 2 cloves garlic
- 1 & 1/4 cups carrots, chopped
- 1/2 cup cauliflower florets
- Salt & pepper (omit pepper for AIP)
- 1 & 1/2 cup canned coconut milk
- 1/2 cup chicken broth (sub-veggie broth)
- 1 tsp apple cider vinegar
- 1 tsp arrowroot starch
- 3 tbsp nutritional yeast
- 12 oz gluten-free elbows (I use this, sub grain free for AIP)
- 1 large zucchini
- To serve, pork panko (optional)
- Using a large pot, heat the avocado oil over medium heat.
- Add the onion and garlic and saute for 4-5 minutes or until the onion is translucent.
- Add the carrots and cauliflower and saute for another 5 minutes or until lightly fork-tender. Lightly with salt and pepper.
- Pour the chicken broth, coconut milk, and apple cider vinegar into the pot and mix well to combine. Bring to a boil and reduce to a simmer for 15-20 minutes or until the vegetables are soft.
- Using a small bowl, whisk about 1 tbsp of water with arrowroot starch and pour it into the vegetable mixture. Stir to combine and add the nutritional yeast. Set aside to allow to cool.
- While the sauce cools, bring a large pot of water to a boil. Cook the pasta until al dente. Set aside 1/3 cup of pasta water and strain the pasta. Toss the pasta with a bit of olive oil to prevent sticking.
- Chop the ends off of the zucchini and grate with a grater, or food processor. Lightly salt the zucchini and pat to remove excess water. Set aside.
- Add the cooked sauce to a blender along with the reserved pasta water. Blend until smooth.
- Combine the cooked pasta, sauce, and zucchini in a pot and set over low heat for about 2 minutes, allowing the sauce to coat the pasta and the zucchini to lightly soften.
- Serve the pasta topped with a sprinkle of pork panko, seasoning further to taste.
- Serving Size: 1 serving
- Calories: 432
- Fat: 25.3g
- Carbohydrates: 42.9g
- Fiber: 6g
- Protein: 8.9g