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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