I hereby declare that I make the most rockin’ pasta dish – organic, vegan, gluten-free, soy-free, sweetener-free, and oil-free, I might add. Here’s the recipe:
Boil organic quinoa spaghetti (beats brown rice spaghetti, because the texture stays firm instead of becoming mush)
Chop a couple of leaves of your favorite organic greens. I like to use chard, kale, or collard greens.
When the spaghetti is almost done, add the greens into the pot. By putting it in at the end, you preserve the nutritional content.
Meanwhile combine the following organic ingredients, and put in a saucepan on medium heat:
- Coconut milk
- Tomato paste
- Quartered mushrooms
- Chopped fresh garlic
- Sea salt
- Black pepper
While the above ingredients are being heated in the saucepan, chop up fresh cilantro and fresh basil, and put into a bowl.
Once the spaghetti and greens are cooked and drained, and the sauce is heated, put all the ingredients into the bowl, then mix it all up.
I love this dish because the sauce is as creamy as a cheese sauce, and the combination of flavors is totally delish. Yum!