Heaps of creamy garlic pasta and a glass of red the perfect Sunday!
A couple of years ago I realised unfortunately that my diet was full of a lot of wheat products!
I knew deep down this probably wasn’t the best thing to be eating but I wasn’t sure what to have instead.
I wish I had investigated sooner that the world is full of some amazing grains that taste as good or better than wheat. I don’t necessarily think wheat is bad but I think it’s what is being done to this product that is making it hard for people to digest. Or perhaps it’s a bit of overabundance of this product that has made our bodies sick of consuming it!
If you are happy with wheat then I say eat it but maybe for the sake of variety in flavour and nutrients why not mix things up a bit.
Especially try eating more whole grains, your body will love you for it!!!
Getting to this golden boy substitute you should try if you haven’t already brown rice pasta pretty much the same consistency to regular pasta! It’s a beautiful fork full!
Roasted Butternut Squash Creamy Brown Rice Pasta
(serves approx. 2 people)
200g Brown Rice Pasta
1 whole Butternut Squash
3 cloves garlic
100g (1cup) button mushrooms sliced
1 tsp dried rosemary
1/2 lemon juiced
1 tin coconut milk chilled (cream only)
1 Tbsp dijon mustard
sprinkle chilli powder
sprinkle of nutritional yeast (optional)
1)Chop squash in half (lengthwise) and remove seeds and slice (widthwise) .5cm approx. thickness
2)Layout on a sheet pan with a drizzle of olive oil and sea salt. Roast at 200c (400f) till soft and golden
3)Cook pasta in a pot of salted boiling water till soft.
Pasta Sauce Method:
1)Fry garlic, mushrooms, rosemary until soft and lightly coloured
2)Add lemon juice and boil into garlic and mushrooms
3)Add coconut cream and bring to a high boil for 5-8 minutes or until sauce is become thick
4)Add dijon, salt, chilli and stir
5)Taste and maybe add a bit more lemon and or salt/pepper
Once sauce is ready add roasted butternut and cooked brown rice pasta and serve