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:
- 2 tbs Olive Oil
- 1 lb Bay Scallops
- 1 tbs Minced Garlic
- 2 tbs Arrowroot Powder
- 1/2 cup Chicken Bone Broth (or other broth)
- 3/4 Coconut Milk
- 1 tsp Sea Salt
- 1 tbs Nutritional Yeast
- 1/4 tsp Black Pepper
- 2 Zucchini, spiralized
- 2 tbs Fresh Parsley, chopped
Instructions:
- In a large skillet, heat oil over medium heat. Pat scallops dry and place in pan, cooking 2 minutes per side. Remove from pan.
- Add garlic to pan and saute 2-3 minutes. Whisk in arrowroot powder until it has absorbed the oil.
- Slowly whisk in broth and then coconut milk. Continue to cook until the mixture thickens. Then, add nutritional yeast, salt, and pepper until combined.
- 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).
- Add scallops back to the pan and toss to coat in sauce. Top with chopped fresh parsley.
