It’s hard to believe that I used to literally fear the thought of having a mouthful of pasta let alone a plate of it and boy, am I glad I snapped myself out of it! Carbohydrates… any food in general, should not be feared however in this current day and age where there is always a [food] trend to partake, it’s hard to know what is worthwhile.
My oh my, the weather is slowly but surely warming up. I cannot believe that it is four more sleeps until Christmas! Hubby and I are keeping it low-key this year as I live so far away from my family and his parents are going away. I recently made these stuffed portobello mushrooms with homemade hummus and they were so delicious so I thought I would post them on the blog to share.
Winter day often means comfort food and why not make it as nutritious when it is so easy? This creamy pasta dish contains no dairy products for the texture and consistency but instead it contains organic butternut pumpkin, garlic, onion and chestnuts roasted to perfection and blended with plant based milk and nutrition yeast for the optimal tasty yet nutritious sauce. I used organic khorasan (also known as kamut) pasta which is not technically gluten free (yet so easily adaptable) however if you can tolerate it, contains protein, complex carbohydrates, fibre as well as thiamine, niacin and magnesium.