PEA PASTA MAC & CHEESE

Once the major part of healing was done and we expanded our diet a little and added store bought pea pasta. In an attempt to make more kid-friendly grain-free foods, I transformed a recipe from Emeril Lagasse into a grain-free, and lactose-free version using pea pasta. It turned out super yummy! My children love this dish and my son called it ‘Death and Cheese’ since you cannot stop eating!

INGREDIENTS
1 package 8-oz. pea pasta (I use Felicia Organic 100% Green Pea Rotini)
4 slices paleo sugar-free bacon
2 cloves garlic
2 eggs
1/2 cup heavy whipping cream (note: if you are still sensitive to lactose I recommend fermenting the cream, fermented heavy whipping cream)
1/4 cup almond milk (I use Elmhurst Milked Almonds unsweetened 2 ingredient version)
1 1/2 cups freshly grated cheddar cheese
1/2 cup freshly grated Emmental cheese
1/2 cup freshly grated parmesan cheese
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/2 tsp sea salt
pepper

INSTRUCTIONS
Cook pasta according to the instructions on the package (Be careful not to overcook the pea pasta). Drain and set aside, stirring occasionally while it cools down so that it won’t stick together.

Cut bacon into small pieces. In a small skillet, fry bacon until crisp for about 10 minutes. Mince garlic and add to skillet. Cook until fragrant for about 1 minute. With a spotted spoon, transfer bacon mixture to the pasta and combine well.

Add eggs, heavy whipping cream, almond milk, cheeses, and spices to a measuring cup and combine well. Pour over pasta and stir to combine. Transfer to a 9” square baking dish. Bake at 475° F / 220° C for 12 minutes until the sauce is bubbling at the edges.

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