Tag pasta

Healthy Sweet Potato Rigatoni

I LOOOOOOVE me a good Mac and Cheese!!!! Buttttt, my Liver and Gallbladder not so much. Plus not great for my Heart either. So I’ve experimented with lots of variations but they just never landed and honestly were so heavy on my belly. YUCK!!!

Until now…….Sweet Potato and Cherry Tomatoes!!!! The secret ingredients. With roasted orange cherry tomatoes, garlic and onion, this makes for a super low fat, extremely creamy delicious rigatoni. No heavy creams or nuts either to harm your Liver and Gallbladder. Also good for diabetics as it’s made with sweet potatoes which are high in fiber and tofu for extra protein. Which BTW you don’t even taste…..trust me!

In under 30 minutes, you’ve got yourself an irresistible pasta. Even your kids will eat it and your belly will be happy with.

INGREDIENTS:
  • 2 sweet potatoes, skin removed, chopped
  • 2 containers of orange or yellow cherry tomatoes – about 25 cherry tomatoes
  • 4 cloves of garlic
  • 1 cup of nutritional yeast
  • 2 tablespoons white miso, dissolved in water
  • 3 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 package of soft tofu (16 oz)
  • 1/3 cup chopped italian parsley
  • 1/2 yellow onion, chopped finely
  • 3 cups of cooked whole wheat rigatoni pasta
INSTRUCTIONS:

Preheat your oven to 450 degrees. In a large baking dish, add the sweet potatoes, onion, garlic and cherry tomatoes. Drizzle with the balsamic vinegar, some salt and pepper. Roast for 25 minutes, stirring every 10 minutes. You’ll be drooling every time you open the oven.

Transfer the baked veggies into the blender. Add in the red wine vinegar, nutritional yeast, soft tofu and white miso. Blend until smooth and creamy. Add in some sea salt and pepper as needed.

For serving, add the sauce to your pasta. Stir well. Top with chopped parsley! Serve with optional side salad and some crusty bread!

enJOY!!!

Carrot Miso Pasta

Carrot Miso Pasta

I love a creamy sauce but not a heavy cream sauce.

This dish is perfect for those days that you are dreaming comfort food.

Its the blend of sun-dried tomatoes with the miso and tahini that brings all the flavours together.

Ingredients:Carrot Miso Sauce:

  • 2shallots, rough chopped (or 1/2 an onion)
  • 4–6 garlic cloves, rough chopped
  • 2 tablespoons olive oil
  • 2 heaping cups carrots, thinly sliced (3 medium carrots)
  • 4-6 sun-dried tomatoes
  • 2 cups water
  • 1/4 teaspoon salt & 1/4 teaspoon pepper
  • 3 tablespoons White miso paste mixed with hot water until dissolved
  • 3-4 tablespoons of tahini paste

INSTRUCTIONS

Cook the pasta.

  1. Set 6-8 cups salted water to boil for pasta, and cook according to directions.

Make the Carrot Sauce

  1. Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, water, salt and pepper and bring to a boil. Add the sun-dried tomatoes after 5 minutes.
  2. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso and let cool for 5-10 minutes.
  3. Blend the sauce: Once the carrots are tender and slightly cooled, place all in a high-speed blender, add the tahini sauce and blend on the lowest setting, gradually increasing speed, until fully blended, creamy and _silky_smooth about 1- 1 1/2 minutes. Take your time here and get it SMOOTH!!!
  4. Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt. (If you didn’t salt your pasta water, chances are you’ll need salt.)
  5. Divide among bowls, and sprinkle with some nutritional yeast for an additional cheesy taste and flavour.
Lentil Cauli Bolognese

Lentil Cauli Bolognese

The mix of lentils, cauliflower and mushrooms is divine.

INGREDIENTS:

  • 1 tablespoon olive oil, or to taste
  • 1 onion, finely chopped
  • 1/2 leek, finely chopped
  • 2 cloves garlic, crushed and finely chopped
  • 1 package of Mountain Foods Cauliflower Crumble
  • 1 carrot, cut into small cubes
  • ½ cup thinly sliced mushrooms
  • ½ cup sun dried tomatoes
  • 10-12 capers
  • 1 (14 ounce) can crushed tomatoes
  • 1 cup vegetable broth
  • 1 (15 ounce) can brown lentils, drained
  • 1 teaspoon dried basil, or more to taste
  • 1 teaspoon dried oregano, or more to taste
  • 3 tablespoons balsamic vinegar
  • 1 pinch ground cinnamon

DIRECTIONS:

  1. Heat olive oil in a large pot over medium heat. Add onion, leeks and garlic; sauté until soft, about 5 minutes. Stir in sun dried tomatoes and capers; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
  2. Pour in balsamic vinegar and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in cauliflower crumble, lentils, basil, oregano, and cinnamon.
  3. cook until lentils are heated through and all flavours are combined, about 5-7 minutes.
  4. Top over cooked pasta of your choice.
  5. Top with parmesan cheese, chopped flat leafed parsley and black pepper.

enjOY!!!