Simple, yet special, recipes for the home chef.

Eat Your Peas & Carrots Quinoa Pasta (with Bacon!)

Having trouble eating your peas and carrots? Just put them in pasta....WITH BACON. | foxeslovelemons.com

This is the story of when my best friend was coming back to the drinking world after having a baby and nursing for months. Her first night back, we had dinner in Ann Arbor and then she wanted to do some bar-hopping. I wanted to go to a gourmet grocery store (Babo). So, we bar-hopped, and then hit the gourmet market. And the next morning I woke up in possession of a shopping bag full of wine, a chocolate bar, organic lip balm, and a box of quinoa spaghetti.

That quinoa spaghetti lurked in the back of my cupboard for months. I guess I just haven’t been making a ton of pasta lately (with a few exceptions), and I was also probably a little bit scared that it would taste terrible. Well, you know what would make even bad pasta taste good? Bacon.

The good news is, the quinoa spaghetti tasted great! Well, I should say it really just tasted exactly like regular spaghetti. Seriously, I couldn’t even tell a difference. If I was serving a gluten-free dinner guest, I would make them this in a heartbeat. The only reason I won’t continue buying it for myself very often is that I don’t need to follow a gluten-free diet, so splurging about $5 on one box of pasta is too expensive for me. Especially because I discovered that Ancient Harvest sizes their box like a regular (1 pound) box of spaghetti, but there’s actually only 8 ounces of quinoa pasta in the box. Sneaky!

This is the delicious bacon-y sauce I used to introduce myself to the world of quinoa spaghetti. I even added some peas and carrots in there so I could pretend it was healthy :)

Having trouble eating your peas and carrots? Just put them in pasta....WITH BACON. | foxeslovelemons.com

Eat Your Peas & Carrots Quinoa Pasta (with Bacon!)

Yield: 4 servings

Ingredients:

  • 3 slices bacon, cut crosswise into 1/2-inch pieces
  • 2 medium carrots, peeled and finely chopped
  • 1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup half-and-half
  • 1 teaspoon finely chopped fresh rosemary
  • 8 ounces quinoa spaghetti or regular spaghetti
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup frozen peas

Directions:

  1. In medium saucepot, cook bacon over medium heat 5 to 7 minutes or until crisp, stirring occasionally. Add carrots, leek, salt and pepper and cook 6 to 8 minutes or until carrots are softened, stirring occasionally. Add half-and-half and rosemary; heat to boiling. Reduce heat to medium-low and simmer 5 to 7 minutes or until sauce has thickened (should coat the back of a spoon); stirring occasionally. Remove from heat but keep in a warm place on the stove.
  2. Meanwhile, cook the pasta in salted water as the box instructs for al dente. Drain the pasta, but save about 2 cups of the cooking water.
  3. Add Parmesan, peas, pasta and 1 cup of pasta cooking water to sauce. Heat over medium heat, stirring constantly, until sauce completely coats pasta and peas are warmed through. Add more pasta cooking water as needed.

One Response to “Eat Your Peas & Carrots Quinoa Pasta (with Bacon!)”

  1. Suzanne — April 3, 2013 at 10:35 pm

    I’ve had quinoa pasta before and it really is quite good, your recipe sounds delicious, couldn’t agree more that bacon makes everything better. It is rather pricey though, would make your dish using regular pasta anytime at all, sounds fantastic.

    Reply

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