Creamy Vegetable Pasta

Let’s get right to it, easy delicious healthy pasta. YES, you can eat pasta and feel good! I love chickpea pasta, brown rice pasta and quinoa pasta. These have vitamins, minerals, protein and fibre to keep my blood sugars nice and balanced. That means I’ll get full and have energy still. If we are reaching for lots of white pasta, I know that is part of some cultures, will likely impact our blood sugars levels. Carbohydrates are our fuel, repeast carbs are not bad! We just need to opt to complex carbs and pair foods well to avoid a crash after eating. I personally choose to eat gluten-free as wheat/gluten doesn’t make me feel well (bloated, constipated, tired, brain fog, inflammation). Listen to your body and if you aren’t sure try an elimination diet or order a food sensitivity test from my online store. We know that zonulin in wheat products impacts our intestinal lining contributing to a leaky gut picture (permeable intestinal tract). If you feel ok eating gluten, always opt for organic, naturally leavened (no added quick yeast) and don’t overdue it.

Feel free to modify this recipe, you know me, forever cooking creatively and terrible at following recipes as posted. Use what vegetables you have on hand, especially now during this COVID19 crisis.

INGREDIENTS

• 1 bag of pasta of your choice, I choose rice pasta

• 4 stems of asparagus (or more if you don’t want it to go bad!)

• a bag of Brussels sprouts, halved

• half a bag of green beans, chopped into thirds

• avocado oil, to sauté or roast veggies

• 2-3 cloves garlic, to sauté veggies

• vegetable broth or paste/powder to make (I used Organika’s new powdered broth)

• 3 tbsp of nutritional yeast ** if not using Organika veggie broth powder

• 1/4 cup of raw unsalted cashews (I did not soak in advance, you are welcome too!

• 1 cup of unsweetened plain dairy-free milk to choice and 1/2 cup water, measurements depend how much pasta you have and how thick you want the sauce

• Salt, pepper, smoked paprika, option to add sesame seeds

DIRECTIONS

1. wash and cut all your vegetables, opt for organic when possible

2. add lots of water to a big pot and bring to boil, cook pasta according to packaging

3. while waiting for water to boil start to sauté the vegetables in a little avocado or coconut oil and add garlic. OPTION TO ROAST - I will do that next time as it takes the Brussels sprouts a while to soften

4. sauce: I combined almond milk, water, cashews, veggie broth powder, spices and blend in a high powered blender

5. add sauce and cooked vegetables to pasta pot and mix

I hope this inspires you to use what you have on hand. Looking for recipes with nutritional info, pictures, exact instructions and measurements, then check out my ebooks or custom meal planning in my online store.

I am available for your 1:1 nutrition consulting needs via zoom. Head to book now for more information and my schedule.

Much love, Jordan

Tag me in your creations!

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