Leek & Bacon Pasta - with veg option


Makes 4 servings

1 large leek. cleaned & diced
1/4 lb back bacon, cut into strips
5 cloves garlic, minced
1 onion, minced
1 t thyme
1 t oregano
1 t butter
4 carrots, diced
1 C cooking cream
1 lb short gluten free pasta

Note: To make this recipe dairy free & vegetarian, swap the bacon for tempeh & the cream for coconut cream.


10 mins prep + 25 mins cook

Chop leeks, carrots, onion & garlic. 
Place them in a large pan over medium-high heat with some butter.
Chop bacon in think strips, then add it to the leek mix by pushing everything to the side & making sure the bacon is at the bottom. 
Cook until the bacon gets a little crispy & the veggies are tender.
In the meantime, start a pot of water for the pasta. Once it gets to a rolling boil, add pasta & cook until al dente (about 8 mins).
Once the pasta is ready, drain & rinse them in cold water to stop the cooking.
Add thyme, oregano & black pepper to the veggies, then add the cream. Mix well.
Add the cream, mix. Then add the pasta back into the pot.
Toss everything and serve.