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Ingredients
- 250 g gluten-free pasta
- 3 eggs
- 1 Tbsp fresh parsley
- 2 tsp fresh thyme or 1/2dried thyme
- 1/2 cup nutritional yeast flakes (NOT baking yeast)
- 1/2 tsp pepper
- 1 pinch sea salt
- 1 Tbsp olive oil
- 1 onion diced
- 4 cloves garlic finely diced
- 120 g bacon diced
- 150 g button mushrooms sliced
- 4 chicken thigh fillets small, thinly sliced
- 200 g green beans cut into thirds
- 100 ml chicken stock
- 2 handfuls fresh spinach
- 2 green onions (eschallots, shallots) thinly sliced
- 2 fresh red chillies thinly sliced (optional)
Ingredients
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Instructions
- Cook pasta as per instructions on packet while making sauce.
- In a large mixing bowl, whisk together eggs, parsley, thyme, nutritional yeast and pepper, then set aside.
- In a frypan over medium heat, cook the onion, garlic, bacon and mushrooms in the oil for around 3 minutes.
- Add the chicken and cook for a further 3 minutes.
- Add the beans, cook for 1 minute then add stock to deglaze the pan.
- Add spinach and 1/4 cup of the water that the pasta is cooking in and toss through the drained pasta.
- Fold the pasta mixture through the egg mixture to coat (the heat from the pasta will cook the eggs).
- Garnish with shallots and chillies.
Recipe Notes
Although the heat of the pasta will cook the eggs, it’s important to still use the freshest eggs possible for this dish.