Ingredients
- 10oz bag of gluten free penne pasta {Lentil, quinoa, or Buckwheat pasta work best. See notes for the kinds that work best}
- 8-10oz canned Italian stewed tomatoes (drained)
- 1/3 cup diced white onion
- 1/4 cup paleo mayo
- 1 egg and 1 egg yolks
- 3 tbsp olive oil
- 1/2 tsp minced garlic
- 1/4 tsp each of sea salt and crushed black pepper
- 1/2 tsp chili pepper flakes
- Fresh basil
- optional add ins-we use diced chicken or chicken sausage.
- 1/4 cup diced bell pepper (Optional add in)
- Toppings – nutritional yeast or vegan parmesan , garlic salt/powder, or parmesan if not needing to be dairy free.
Instructions
- First sauté your onions and peppers in 1 tbsp olive oil with garlic. Once they are almost cooked, set aside. Then cook your gluten free penne pasta according to directions.
- Drain, and add pasta back into pot. Keep on low
- Add the rest of your olive oil. Mix well. Crack an egg into the pasta and mix gently
- Then add in your tomatoes, seasonings, and the rest of your onion/pepper/garlic mix.
- In another small bowl, mix your paleo mayo and egg yolk.
- Add your egg yolk/mayo in with the pasta. Stir gently until creamy on low to medium low. Just enough for the egg yolk to cook but not all the way through.
- Feel free to add in chicken sausage or a protein here too
- Serve your pasta and add fresh basil to each bowl. Or feel free to mix a little in with the big pot.
- Top with crushed pepper or red pepper flakes, garlic powder/salt, and vegan parmesan or regular parmesan if desired.
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