Ok, hands up if you have a child with an allergy? Me!
It was always going to happen as it runs through my family and I had chronic eczema when I was a kid. My Mum was well ahead of her time and helped us control our allergies by cutting out the foods that were causing the worst reactions. Even to the point of us having a goat in our backyard. Yes, a nanny goat! Her name was Jenny and she was milked daily for our enjoyment.
My allergy manifested itself as eczema but my son’s has turned into a bronchial reaction where he needs antibiotics within 24 hours of eating dairy. This has meant we are now a dairy free household which makes for creative cooking on my behalf. The one thing I miss the most is creamy pasta, so I’ve come up with this recipe to satisfy my cravings and know that my son can eat it without any troubles. He loves it….I’m pretty sure his exact words were, “I am going to smash that!”
2 Cloves of Garlic – Minced
3 Shallots -Sliced
400g Button Mushrooms – Grated
3 rashers of Bacon – Diced
190ml White Wine (As the alcohol in the wine will be evaporated with cooking it’s perfectly safe for the little ones to eat and adds a great flavour hit especially as coconut cream can be a bit bland)
400ml Coconut Cream
3 cubes of marinated Goats Feta (my son is allergic to the proteins in cows milk not goats milk so we are able to use goats cheese. If you are also allergic to goats milk please leave out or substitute with a Vegan Cheese.)
2 Handfuls of Baby Spinach
1 x 500g box of Curly Fettucine (the kids love it!)
Salt and Pepper to season after serving for adults
- Fill a large saucepan with water and a very generous pinch of salt. Bring to the boil. Once your water is at a rolling boil add fettucine to the water and cook following packet instructions.
- Add a glug of olive oil to a hot frying pan, add garlic and shallots and brown until tender
- Add grated mushroom and bacon pieces, stir and cook until mushies are tender and bacon is cooked through.
- Pour in the white wine and bring to the boil, reducing wine to about half. This will get rid of the alcohol and make the sauce a little thicker.
- Pour in the coconut cream and return to the boil, then reduce to a simmer for about 5 minutes until it thickens.
- By this time your fettucine should be cooked. Drain fettucine but DO NOT rinse the pasta as this washes away the starch. The starch is what makes your sauce stick to the fettucine!
- Pour your fettucine back in the saucepan, add your goats feta and baby spinach. stir through until well blended and spinach has wilted.
- Season with salt and pepper after served for adults
- Serve with crusty garlic bread and for Mummy’s…..a LARGE glass of wine!
Now of course you can make this with full dairy, just sub out the coconut cream with dairy cream. Easy Peasey!