To follow on from the last post, here is a recipe that sticks to the high carb low fat principles of a 801010 diet but allows for cooked foods.
It's an easy recipe and one that will please little kids and big kids alike, I know my little ones munched it all up, probably because they love all things pasta, like most kids.
The hubby was loving it too, being filling and all.
That's one of his main complaints when it comes to raw food, he's still hungry after a salad of some sort. Here's a happy compromise.
Creamy Pumpkin, Peas & Sage Pasta
Serves 4 as a main meal
3/4 packet of pasta of choice (I used corn pasta to keep it GF)
1 1/2 cups of pumpkin puree
1/2 medium brown onion diced
3 cloves of garlic
1 cup of vegetable stock (low sodium if possible)
1/2 cup of unsweetened almond milk
2 TBS of nutritional yeast
10 sage leaves, finely chopped
1 cup of peas (frozen or fresh)
Bring a large pot of water to a boil. Add pasta and cook to packet instructions. Drain.
Meanwhile, add the onion and garlic to a non-stick frying pan and add about 1/4 cup of water on medium heat.
Stir until the garlic and onion turn translucent and soft.
Add the pumpkin puree, vegetable stock, almond milk, nutritional yeast, peas, and half of the sage.
Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened and reduced. Season with salt and pepper to taste if using. I just added some cracked pepper.
Add the pasta to the sauce, and mix well. If you are making this ahead of time, I suggest adding the sauce just prior to serving as it can become dry if you let it sit.
Sprinkle each serving with the remaining sage before serving.
Easy peasy and not a drop of oil in sight!
Peas, love and mungbeans