Pasta is one of my all time favorites! It was the one thing I couldn’t imagine giving up when I considered going gluten free to improve my digestive health. Fortunately, I found zucchini noodles and love to experiment with a variety and sauce combinations.
With no gluten or dairy in my diet, I would have thought a Alfredo sauce would never be seen on my kitchen table again. This is a light “cheesy” sauce and delicate scallops are perfect for warm spring weather. Some spring peas would be a wonderful addition as well.
Gluten, grain, dairy, and sugar free.
Ingredients:
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2 tbs Olive Oil
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1 lb Bay Scallops
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1 tbs Minced Garlic
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2 tbs Arrowroot Powder
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1/2 cup Chicken Bone Broth (or other broth)
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3/4 Coconut Milk
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1 tsp Sea Salt
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1 tbs Nutritional Yeast
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1/4 tsp Black Pepper
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2 Zucchini, spiralized
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2 tbs Fresh Parsley, chopped
Instructions:
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In a large skillet, heat oil over medium heat. Pat scallops dry and place in pan, cooking 2 minutes per side. Remove from pan.
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Add garlic to pan and saute 2-3 minutes. Whisk in arrowroot powder until it has absorbed the oil.
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Slowly whisk in broth and then coconut milk. Continue to cook until the mixture thickens. Then, add nutritional yeast, salt, and pepper until combined.
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Toss zucchini noodles with the sauce allow to cook 3-4 minutes until zucchini is your desired texture (I like mine nearly raw for an al dente pasta texture).
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Add scallops back to the pan and toss to coat in sauce. Top with chopped fresh parsley.
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