Basil Sweet Potato Noodle, Feta and Sweet Corn Miso Carbonara
Need a gluten free main course? Basil Sweet Potato Noodle, Fetan and Sweet Corn Miso Carbonara could be a spectacular recipe to try. One portion of this dish contains approximately 24g of protein, 49g of fat, and a total of 723 calories. This recipe serves 3. For $3.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 373 people have made this recipe and would make it again. It is a pretty expensive recipe for fans of Mediterranean food. It is brought to you by Half Baked Harvest. A mixture of Miso Soybean Paste, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns an outstanding spoonacular score of 93%. Users who liked this recipe also liked Sweet Corn, Basil, & Feta Chicken Salad, Mexicali Sweet Potato Noodle Salad with Roasted Poblanos and Corn, and Sweet Potato Cakes with Yellow Corn, Basil and Goat Cheese.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
toasted almonds, sliced or chopped
3 slices thick cut bacon or pancetta, diced (optional)
3 ears fresh corn, kernels removed
3 eggs
1/2 cup crumbled feta
1 handful fresh basil, roughly chopped
2 cloves garlic, minced or grated
juice of 1 lemon
kosher salt + pepper
1 tablespoon white miso paste*
3 tablespoons olive oil
pinch of crushed red pepper flakes
3 medium sweet potatoes, spiralized*
Equipment:
frying pan
measuring cup
Cooking instruction summary:
InstructionsHeat a large skillet over medium heat. Once hot add the bacon or pancetta (if using). Let the bacon get nice and crispy, about 2-3 minutes. Remove the bacon from the skillet and drain any grease. Return the skillet to medium heat and add the olive oil. Add the minced garlic and saut for about 1 minute to soften. Add the spiralized sweet potato noodles to the skillet and give it a good toss, continue cooking, stirring often until the noodles have softened, but are not mushy, about 5-8 minutes. Once the noodles are soft, stir in the corn and cook another 2-3 minutes.Beat together the eggs, miso and a large pinch of pepper in a glass measuring cup. Remove the noodles from the heat and pour the egg mixture into the noodles, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the lemon juice, basil and crumbled feta and gently toss to combine with the noodles.Season the noodles with plenty of freshly ground black pepper, salt to taste and add a pinch of crushed red pepper flakes. Garnish with toasted almonds, fresh basil and sliced avocado. EAT!
Step by step:
1. Heat a large skillet over medium heat. Once hot add the bacon or pancetta (if using).
2. Let the bacon get nice and crispy, about 2-3 minutes.
3. Remove the bacon from the skillet and drain any grease. Return the skillet to medium heat and add the olive oil.
4. Add the minced garlic and saut for about 1 minute to soften.
5. Add the spiralized sweet potato noodles to the skillet and give it a good toss, continue cooking, stirring often until the noodles have softened, but are not mushy, about 5-8 minutes. Once the noodles are soft, stir in the corn and cook another 2-3 minutes.Beat together the eggs, miso and a large pinch of pepper in a glass measuring cup.
6. Remove the noodles from the heat and pour the egg mixture into the noodles, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce.
7. Add the lemon juice, basil and crumbled feta and gently toss to combine with the noodles.Season the noodles with plenty of freshly ground black pepper, salt to taste and add a pinch of crushed red pepper flakes.
8. Garnish with toasted almonds, fresh basil and sliced avocado. EAT!
Nutrition Information:
covered percent of daily need
