This Whole30 & Paleo Zucchini Noodle Carbonara uses all natural ingredients and is a delicious and fun way to get in your veggies!
This recipe was created in partnership with Heinen’s
Whole30 & Paleo Zucchini Noodle Carbonara
This dish is such a fun way to change things up while eating according to the Whole30 program (if you’re not familiar, click here), following a paleo diet, or simply trying to eat a healthy yet delicious meal. It’s made with just a handful of simple, real ingredients and is packed with nutrients to fuel your body.
Tips & Tricks
Here are a few things to note before making this dish:
- Don’t skip the first step of “sweating” your zucchini noodles! You will want to get as much of the moisture out of the zucchini noodles as possible as the sauce is already runny as is and you don’t want to add to that.
- While you sweat the “zoodles” you can prep the rest of the dish to save time. It’s a win-win!
- Be sure to not have your heat too high when you add in your egg mixture when making the sauce (it should be on low). You don’t want your eggs to scramble! Watch your sauce closely during this step.
- Feel free to add more of the tapioca starch/tapioca flour if you want your sauce to be thicker, but wait until the end to decide if you want to adjust this part of the recipe.
- To make this recipe vegetarian, simply leave out the bacon. If you’d like to add more protein, top with grilled chicken.
Hungry for more?
Click here to see all of my other Whole30 compliant recipes! Whether you are following the program or not, these recipes are sure to be loved by all (and I know this because so many people have told me even their pickiest eater loves them!)!
Pictured above:
If you’re looking for more zucchini noodle recipes, try:
- Zucchini Noodle Ramen (whole30, paleo, gluten free, grain free, dairy free, refined sugar free)
- Creamy Pesto Zucchini Noodles (whole30 option, paleo option, gluten free, grain free, dairy free option, refined sugar free)
Follow Along
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this Whole30 & Paleo Zucchini Noodle Carbonara or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Whole30 & Paleo Zucchini Noodle Carbonara
Equipment
- Veggie Spiralizer
Ingredients
Zucchini Noodle Carbonara
- 2 zucchinis, spiralized
- 1 tbsp avocado oil or extra virgin olive oil
- 1 clove garlic, minced
- ½ cup coconut cream or thick portion of full fat coconut milk
- 1-2 tsp tapioca starch or tapioca flour
- 1-2 tsp water
- 2 eggs
- ¼ cup compliant nutritional yeast
- ½ tsp salt
- ¼ tsp pepper
- 1 cup cooked peas (optional)
Toppings (Optional)
- sugar free bacon pieces
- chopped parsley
Instructions
- If not using pre-spiralized zucchini noodles, use a veggie spiralizer to make your “zoodles.”
- Either lie out noodles on a towel or place them in a colander with a towel. Sprinkle a pinch of salt over all the noodles. Allow to sit for 30 minutes to let the noodles “sweat” aka remove excess moisture.
- Cook your bacon in the oven according to the package instructions (if using, omit for vegetarian) and mince your garlic.
- Add avocado oil to a pan on the stove over medium/low heat. Once warm, add your garlic and sauté until fragrant.
- Melt your coconut cream in the pan with the garlic.
- In a small bowl, whisk together tapioca starch/flour and water to form a paste. This will be used to thicken your sauce.
- In a larger bowl, crack in your eggs and whisk until smooth with nutritional yeast, salt and pepper.
- Turn your heat on the stove down to low and once cooled slightly, add in the egg mixture, stirring slowly but constantly. Be very careful here, as you don’t want your eggs to scramble!
- After a minute or so or until your sauce starts to thicken just slightly add in your tapioca starch mixture and stir immediately. Work quickly here, as you don’t want it to clump. Remove the sauce from heat.
- Find your noodles, and gently wring out any excess water with your towel. You’ll want them as dry as possible.
- Add the noodles to the pan along with the peas and place it over low heat to warm/cook slightly. I like my zucchini noodles to be a little firmer, so I don’t let them cook for too long.
- Combine the noodles and peas with the sauce. Your sauce will be runny, but if you want it thicker, you can add in more tapioca starch and stir quickly.
- Add your zucchini carbonara to a bowl and top with crushed bacon pieces and parsley.
This is absolutely delicious! Love the healthy spin on carbonara!
Yay! I’m so glad to hear that, Courtney! Thank you. 🙂