Thanks to my sister-in-law, I just devoured this delicious new recipe that I just tried. You can find her version of it HERE
I replaced her gluten free pasta with my favourite Shirataki Tofu Fettuccine noodles (only 30 calories a package and contains iron, calcium and fibre).
This entire dish has loaded with lots of good fats which helps with cell and brain function, enhances your hair, nails, and skin, supports hormone balance AND keeps you fuller longer!
Serves: 1 or 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes
What you need:
1 package of tofu noodles, or 1 cup of your pasta of choice
1 tablespoon organic almonds
1 tablespoon organic pumpkin seeds
1 tablespoon organic sunflower seeds
1 garlic clove
1/4 teaspoon dried basil or rosemary leaves
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil
1/2 avocado, peeled and chopped (option to use the whole avocado but I warn you, it’s pretty heavy and filling!)
ground black pepper
What to do:
1. Boil pasta/noodles as indicated by package instructions. Remove from heat, drain and pour pasta back into the pot, and set it aside.
2. Blend almond, seeds, garlic, rosemary leaves, lemon juice, sea salt and olive oil in a food processor/blender until smooth.
3. Put sauce into the pot of pasta over low heat and quickly combine pasta and sauce together until warm.
4. Put pasta onto a plate. Add avocado on top and sprinkle some black pepper to taste.
5. Mix avocado and ground pepper with pasta; to be eaten warm or at room temperature. Enjoy!
