Hungry for More

National Pasta Day is coming up!

Let’s talk alternatives

Many of y’all know I did NOT grow up with any Italian influence. My pizza was strictly ‘fast food style’ and my angel hair pasta was comfort food with butter + salt.

So let’s talk alternate flavors (and benefits).

1. Zoodles: made from zucchinis. Low in cholesterol + booming with vitamins. Make sure to use a spiralizer for instant noodles.

2. Squash Noodles: I normally buy these pre-made (use fast though they go bad quickly) or use the spiralizer. Another great way to add more veggies to the mix!

3. Quinoa Pasta: Naturally gluten free. Great source of protein. Make sure to add a little oil while boiling (and after) can get a bit sticky.

4. Rice Pasta: Low in sugar and carbs. Gluten Free. Bit of an earthier taste. Holds the flavor of whatever sauce you add. I love these for my peanut sauces: hot or cold.

5. Shirataki Noodles: Also the smelliest of them all. Virtually calorie + carb free! Comes packed in water. Make sure to rinse well under cold water (a few minutes) before boiling. The smell is only from how they package the noodles in the water. Perfect for any curry or thai flavors.

Easy + Fun Sauce Recipes:

I make my sauces dairy free. They will last sealed safely for 5 days in the fridge.

Sun-dried Tomato Sauce:

In a blender 1 cup sund-ried tomatoes chopped.

3 cloves roasted garlic (I roast mine in the oven 350F/150C about 10-15 min).

1/3 cup nutritional yeast.

1/2 cup plant based milk.

2 tsp smoked paprika.

1-2 tbsp olive oil.

Remove from blender mix in 2 tbsp gluten free flour (or starch). Heat on stove top to thicken and serve with zoodles or any noodle alternative. I love adding grilled chicken with this sauce.

Butternut Squash Mac N Cheese:

Roast or boil 1 small butternut squash (can also do pumpkin)

In a blender add cooled butternut squash and..

3 gloves of garlic ( 1 tbsp garlic powder)

1/2 cup plant based milk

1 tsp nutmeg

1 tsp onion powder

1/2 cup cheddar cheese (or alternative)

salt/pepper

Remove from blender add in 1 tbsp corn starch or arrow root over low heat to thicken. Serve with even more cheddar cheese on top! Add some green like peas or asparagus to your bowl. Want to impress your family? Pour into a coated pan and add 1/4 cup almond flour with 1 tsp smoke paprika and more cheddar cheese. Bake in the oven 400F/200C for about 10 minutes. Can broil a few extra minutes too!

Broccoli ‘Cream’ Sauce

Boil 1 head of broccoli + stems

Roast 2 shallots + 4 gloves of garlic (Roast in 1 tbsp olive oil 375F/175C for about 15-20 minutes)

In a blender mix broccoli, onion, garlic.

Add 1/3 cup coconut milk + salt/pepper.

For a kick add red pepper flakes.

I keep this sauce thicker since I sauté my zoodles in a little olive oil. If you want the sauce thinner add olive oil with the blender. When adding this sauce to your zoodle or noodle alternative and 1-2 spoonfuls of #dairyfree cream cheese to the mix for an even creamier touch! I like grilled italian salmon as my protein topping.

I add sun dried tomatoes to my Broccoli Cream Sauce! We eat with our eyes first! Don’t forget to add extra colors to your plate!