A guilty pleasure indeed, dare I say for everyone? Pasta truly does make the world a better place (since it makes nearly everyone happier), but does it really need that added ingredient of guilt?
Many people these days tend to stay away from too many carbs but as we all know, balance is key and if you’re going to treat yourself after a long day or week, this is my go-to comfort food.
The only problem with pasta (and there aren’t many) is that we can sometimes get tired of the same old same old.
Here are two mouthwatering pasta recipes you need in your life:
Cashew milk or cauliflower Alfredo
Replace traditional cheesy sauces for a blended cashew or cauliflower sauce. Pour it over your favourite pasta, add a few vegetables (to keep it you know, ‘healthy’) and there you go, voila!
Ingredients:
Serves 3
- a pinch of salt
- a pinch of pepper
- 1/2 teaspoon minced garlic
- handful of kale
- 1/3 cup cashews or a head of cauliflower
- 3/4 cup Parmesan cheese (add more if you like it cheesier)
- 1 cup water
- fettuccine pasta
Instructions:
1. Place half a cup of cashews into a blender or a full cup of steamed cauliflower whichever suits your preference.
2. Follow by one cup of water. Blend until it’s completely smooth and place to the side.
3. Place 1/2 teaspoon of garlic into a medium-sized skillet and let it roast for a few minutes over medium-low heat.
4. Next, place the cashew or cauliflower sauce directly over the garlic.
5. Add the shredded Parmesan cheese and stir until everything is completely mixed together.
6. Season it with salt and pepper and let the sauce simmer for about five or 10 minutes, until it starts to thicken.
7. While that simmers, follow cooking instructions for the fettuccine.
8. Once the sauce has thickened, gently place the kale into the sauce and coat them until all the leaves are covered. Let the sauce continue to simmer over low heat for a few more minutes until the kale softens a bit.
9. Once the fettuccine noodles are done, place them into a small bowl and gently pour the sauce over the noodles. Crush a few cashews with a knife and lightly sprinkle them over the pasta.
Place half a cup of cashews into a blender. Followed by one cup of water. Blend until it’s completely smooth and place to the side.
Pumpkin Pecan Pasta Recipe
Adding a little more veg to your pasta, this pumpkin pecan pasta recipe is a must-try for something deliciously out of the ordinary. Here’s how to whip it up:
Instructions:
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 cups pumpkin puree
- 4 cups vegetable broth
- ½ cup pecan
- 2 tablespoons butter
- 120 grams cream cheese, room temperature
- Spice mix
- 1/4 teaspoon red pepper flake
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon nutmeg
- parsley for garnish
Instructions:
- Prep your vegetables by dicing the onion and mincing the garlic.
- Add onion, garlic, vegetable broth, pumpkin puree, chosen pasta (we suggest penne noodles), red pepper flakes, salt, pepper and nutmeg to a medium-sized stock pot.
- Bring to a boil on medium/high heat while slowly stirring the ingredients together.
- Cover, reduce heat to low and let simmer for 10 minutes.
- While the pasta is simmering, crush and toast the pecans on a medium heat until they are lightly browned and fragrant.
- Once the noodles are cooked, stir in the cream cheese, butter and a handful of pecans, leaving some to garnish the dish. Add additional salt and pepper to taste.
- Garnish with chopped parsley, crushed, toasted pecans and enjoy!
Recipes via SpecSavers blog
ALSO SEE:
Rosemary, Garlic and Black Pepper Marinated Lamb Cutlets Recipe
Featured image: Unsplash
