I try not to use a lot of oil in my cooking because of the added fat. I try to keep my meals low fat but a dollop of vegan pesto is alright now and then. This plant based dish is hearty and very flavorful. Toasted walnuts are the star ingredient in this pasta dish. Walnuts alone are so flavorful but when slightly toasted they are unbelievably yummy! Walnuts are rich in omega-3 fatty acids, they boost heart health, and also have anti-inflammatory benefits making them a delicious super food.
Ingredients
1/2 package of gluten free brown rice spaghetti pasta
1 Tbsp of vegan Pesto (read the ingredients, pesto is usually made with parmesan cheese)
6 cloves of roasted garlic, chopped
1/2 bunch of organic asparagus, chopped
1 handful of organic whole walnuts, toasted and chopped
A dash of red pepper flakes
Directions
Cook your pasta until its al dente, rinse and set aside. In a nonstick pan toast your walnuts on medium high heat until fragrant. Add your chopped asparagus to this pan along with your chopped roasted garlic. Let this mixture cook for about 2 minutes add the pesto to the pan along with your pasta toss until the pasta is well coated. Serve and sprinkle with red pepper flakes for a little kick.
Enjoy and remember to be always mindful and eat with compassion!
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