Sprouted Pasta with Broccoli and Cream Sauce

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For the past two years we have pretty much avoided most gluten in my house. We have had some sourdough bread and my daughter and husband seem to tolerate it well. My body took longer to come around! We haven’t had pasta in our house for about that long and it amazes me sometimes because we used to eat it so often.

I am experimenting with eating some sprouted flour pasta and I seem to be doing alright eating it about once every couple of weeks. It is nice to make a pasta dish every once in a while again! Have you ever tried it before? If not, you should! Here is a great recipe anyone would love. Rich and creamy this is a hearty pasta dish fit for cold weather.

Sprouted Pasta with Broccoli and Cream Sauce

Ingredients

1 box of sprouted penne pasta or spaghetti (where to buy)
1 1/2 cups raw or low temp pasteurized cream
5 cloves garlic, chopped
4 pieces of bacon, diced into bite sized pieces
1 cup of shredded grass fed cheese
2 Tbsp butter
1 head broccoli, chopped into small florets
salt and pepper, to taste
pinch of paprika

Directions

Bring a pot of salted water to a boil.

Heat a cast iron skillet to medium heat. Add add the bacon and turn the heat down to medium low. Render the bacon until it is crisp. Do not let it smoke or burn. Remove the crisp bacon to a plate.

Cook the broccoli in the skillet with the bacon grease until tender. Remove from heat.

In a small saucepan at medium low temperature, add the cream, some black pepper, a pinch of paprika, and the garlic. Once the cream mixture is warm, slowly stir in the shredded cheese. Continue to stir and allow the mixture to melt and thicken for about 15 minutes on low heat.

Boil the pasta according to the instructions (mine only took about 5 minutes).

Drain the pasta and then add it to the cast iron pan with the broccoli. Add in the butter. Add in the crispy bacon and then the cream sauce. Stir to combine.

Serve hot and fresh!

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