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

Serves: 2

Serves: 2decrease servingsincrease servings



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
  1. 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.
  2. Soak the dried porcini mushrooms in 1/4 cup veggie broth. Meanwhile, chop bacon into bits. In a skillet saute bacon until crisp.
  3. Add garlic and shallot to the pan. Cook until shallots are translucent.
  4. Add chopped portobellos and dried mushrooms with its broth. Stir.
  5. Then stir in coconut milk, the rest of the veggie broth, and thyme.
  6. Simmer on low for about 5 minutes.
  7. Stir the sauce and fold into your pasta choice.
  8. MANGIA!

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