I’m just one of the biggest fan of pizza, bread and pasta in all it’s variations and to not overeat on unhealthy meals i often change normal pasta with lentil or chickpea pasta, which is not just healthier but also packed with lots of protein, fiber and iron too here i had red lentil pasta with a tomato veggie sauce and avocado on top
I made this sweet potato mac and cheese recipe from @onegreenplanet.
the original recipe is below however I would definitely cute the nutmeg quantity by half and if you’re not a fan of spice the cayenne by half too.
ingredients:
2 medium sweet potatoes
450g dried pasta shells
1/3 cup vegan butter
1/3 cup flour
2 cups unsweetened non-dairy milk
3 garlic cloves, minced
2 tsp dijon mustard
2 tsp white miso
½ tsp cayenne
1 tsp nutmeg
½ tsp salt
2 tbsp nutritional yeast
2 cups baby spinach, chopped
ground pepper, to taste
method:
↠ preheat oven to 220°c. poke a few holes with a fork into sweet potatoes and wrap them in foil. bake until cooked through, about 60 minutes. when sweet potatoes are cooked and slightly cool, scoop out the flesh and discard the skins. set flesh aside.
↠ cook pasta according to package instructions. drain and set aside.
in a medium pot, melt the butter. stir in flour and cook, stirring frequently for 3-5 minutes until mixture thickens. stir in half the non-dairy milk and continue stirring another 2 minutes or so as mixture continues to thicken. stir in sweet potatoes. add in remaining milk, garlic, mustard, miso, cayenne, nutmeg, nutritional yeast, and salt. continue cooking another few minutes until a thick sauce consistency is reached.
↠ transfer sauce to a blender and blend until smooth. place cooked pasta into the sauce pot. over low heat, pour blended sauce over pasta and stir well. stir in baby spinach and cook about 2 minutes until pasta is warm and spinach is wilted. serve with freshly ground pepper.
Creamy Vegan Butternut Squash Linguine with Fried Sage
Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal.
Ingredients
2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside.
Add celery, squash, red pepper flakes to skillet. Season with salt and pepper. Cook for 8 to 10 minutes. Add Jain broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Reserve the skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
Serve pasta topped with fried sage, more black pepper and salt if desired.
