creamy artichoke pasta
Most people go on diets after their huge thanksgiving meals...I make creamy pasta dishes.
That's one of the amazing things about making healthy eating a part of your lifestyle, you get to eat an abundance and you never need to diet. It's really the biggest thing that drew me to veganism and this lifestyle to begin with- I love food. I enjoy it so much that want to do it all the time. I love savory, sweet, salty, spicy foods from all areas of the world and am always craving or hungry for something. This used to be a problem though because the foods I would be consuming were processed and full of undesirable ingredients. The best secret I've ever learned was that if the majority of the things you eat are healthy, you can eat as much as you want of them. Finding this out was like a curtain was pulled from my eyes. My life changed. I started eating whole watermelons with a spoon or loads and loads of potatoes. It felt so liberating to be able to eat as much as I wanted and not feel guilt or regret afterwards. This creamy artichoke pasta is one of those guilt-free, no regret meals that you can eat until completely satiated.
Unlike most cream pasta sauces that contain cheese, butter and milk, this sauce is made of artichokes and coconut yogurt (the yogurt is unflavored and doesn't give it a coconut flavor) and is full of healthy benefits. Artichokes helps reduce the bad (LHL) cholesterol in the body and increases the good (HDL) cholesterol. They also aid in digestion, have high amounts of fiber, are rich in antioxidants and helps to prevent certain types of cancer!
I N G R E D I E N T S
16 oz package of pasta (I used Linguine)
16 oz of mushrooms (I used 2 mini portobella packages)
1 cup of kale, roughly chopped
1 14 oz can of artichokes
1 5 oz. container (2/3 cup) of coconut yogurt (unsweetened, unflavored)
1/2 cup of water
2 tablespoons of nutritional yeast
pink salt and pepper to taste
R E C I P E
-Make the pasta by adding it to boiling water and then letting it simmer for about 9 minutes.
-Rinse and drain the artichokes
-In a food processor, mix the artichokes, coconut yogurt, water, nutritional yeast, salt and pepper until creamy and smooth.
-Saute the mushrooms over medium heat with a small drizzle of extra virgin olive oil. Let cook until they're dark brown and tender. Next, stir in kale to the pan and let cook for 2-3 more minutes.
-When the pasta is soft and has finished cooking, drain the water and mix the sauce into the noodles. Next, stir in the mushroom and kale.