Little Pig Pasta | Primal Palate

Little Pig ‘Pasta’

Porcini means “little pigs” in Italian. This piglet recipe has exactly that. Bacon AND mushroom. What could be better? Porcini mushrooms are a bit pricey, but the good news is they add a strong flavor – especially the dried kind. So a little goes a long way. That’s why I also add baby portobello mushrooms to this recipe. The flavor from the porcini is there but the meatiness of the portobello stands up nicely in the ‘pasta’.

15 minutes

12 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	4639
Fat:	456 g
Carbohydrates:	76 g
Protein:	232 g
Calculated per serving.

by mangiapaleo

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Serves: 2

Ingredients

1 oz 1 oz 1 oz Porcini Mushrooms, dried
1.5 cup 1.5 cup 1.5 cup Portobello Mushroom Cap, chopped baby portobellos
1 whole 1 whole 1 whole Shallot
1 whole 1 whole 1 whole Garlic, clove
8 oz 8 oz 8 oz Bacon
.75 cup .75 cup .75 cup Vegetable Broth
.25 cup .25 cup .25 cup Coconut Milk, canned, solidified part only
2 tsp 2 tsp 2 tsp Thyme
1 whole 1 whole 1 whole Baked Spaghetti Squash (click for recipe), small-medium

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

FOR THE PASTA: You can either use zucchini noodles by spiralizing a zucchini. Sprinkle salt on the zucchini to take out some moisture. Or you can bake a spaghetti squash and fork out the flesh. Set pasta aside.
Soak the dried porcini mushrooms in 1/4 cup veggie broth. Meanwhile, chop bacon into bits. In a skillet saute bacon until crisp.
Add garlic and shallot to the pan. Cook until shallots are translucent.
Add chopped portobellos and dried mushrooms with its broth. Stir.
Then stir in coconut milk, the rest of the veggie broth, and thyme.
Simmer on low for about 5 minutes.
Stir the sauce and fold into your pasta choice.
MANGIA!