Sometimes the easiest way to get dinner on the table is to cook up some quick pasta - and Baby Zand as most kids love it. I usually get the quinoa and brown rice pasta from Trader Joe's and I also love the chickpea pasta from Banza. During the 4 Week Health Kickstarter I highlight why it is so important to rotate your grains and not just rely on white, processed wheat all of the time. While you don't have to be completely gluten-free, wheat is definitely a crop we tend to overeat. We start the day with some toast (= wheat), have a sandwich for lunch (= wheat), add a coffee and muffin (= wheat) in the afternoon, and finish the day with some evening pasta (= wheat). Of course our body is going to be too overwhelmed with so much wheat in the system - you don't need to have a nutrition degree to realize that :-). That is why I love to give you other options on this blog, so that you can see delicious food can still be on your table without using wheat at every meal.
Try these recipes for a change:
Now, let's talk about today's recipe. It's delicious, easy to throw together, and you can use the pesto for many other yummy dishes such as stuffed mushrooms.
Preparation time: 20 minutes
Makes 2 big servings:
For the walnut pesto:
1 clove garlic
2 cups baby spinach
1 cup packed basil
1/2 cup raw walnuts
1/2 cup extra virgin olive oil
1 teaspoon sea salt
For the pasta and mushrooms:
450g/ 16oz pasta of your choice (see above for my favorite)
1 Tbsp extra virgin olive oil
1/2 white onion, finely chopped
6 mushrooms, thinly sliced
freshly ground black pepper and chili flakes (optional)
Start by bringing a pot of water to boiling point for the pasta.
In the meantime, heat the oil and onion in a big pan, and sauté for 5 minutes until browned.
Add the mushrooms and let them sauté until the pasta is done - they should be browned and delicious.
Once the water is boiling, add the pasta and cook according to instructions on the packaging.
While the pasta is boiling, put all of the pesto ingredients in a food processor, and process quickly until a still slightly chunky pesto comes out.
Drain the pasta, add it back to the pot, add the mushrooms, and stir the pesto through.
Season with pepper and sprinkle with chili flakes.
Serve and enjoy!