Go Back Email Link
Gluten Free Bacon & Mayo Pasta by The Allergy Chef

Gluten Free, Egg Free Mayo & Bacon Pasta

Ingredients

Part 1

  • 6 TBSP Oil of Choice for cooking
  • 640 g Organic Purple/Red Onion (22.5 ounces), sliced
  • 200 g Veg of Choice (7 ounces), (we used shishito peppers, cabbage, and collard greens)*
  • 1 tsp Himalayan Pink Salt

Part 2

  • 3 TBSP Honey White Balsamic Vinegar purchased from O Olive Oil

Part 3

  • 2 lb Bacon Ends/Lardons of Choices cut into bite-sized pieces (pre-seasoned)*
  • 6 TBSP Granulated Sweetener of Choice we used maple sugar
  • 500 g Mayo of Choice (we used Follow Your Heart) (17.5 ounces)

You'll Also Need

  • Cooked Pasta of Choice cooked & drained
Tried this recipe?Let us know how it was!