Saturday, 19 July 2014

Paleo pasta

My husband adores pasta. I cannot cook it. Seriously guys, I don't know what it is, but even before going paleo I refused to cook pasta and my husband would have to do it himself if he wanted some. I just have never been able to get it just right. It's either overcooked or undercooked or just not quite right. 

Here's the thing - paleo pasta? Easy! I got it straight away and my pasta perfectionist husband loved it. My in-laws? Loved it! The Toddler? absolutely adored it. I mean, I got him to eat zucchini - something that would immediately be thrown to the floor with a look of disgust. I guess I tricked a certain almost two year old into thinking that he's getting the real thing, but I'll take it! 


Paleo Pasta by Welcome to Mommyhood

What did I think? While this is certainly not the same texture as a 'real' pasta, the flavours were great! I loved the combination and the extra oompth from the zucchini! I tend to find pasta a bit bland and flavorless on its own, a problem this paleo pasta dish most definitely didn't have!

Serves

4 adults 


Kitchen tools


  • 1-2 pans 
  • Knife
  • Cutting board 
  • Spiralizer or awesome knife skills or a grater or a vegetable slicer

Paleo Pasta by Welcome to Mommyhood

Ingredients


Fresh ingredients

  • 1 tablespoon extra virgin olive oil or coconut oil
  • 1 onion
  • 1 leek
  • 2 cloves of garlic grated 
  • The juice of half a lemon
  • 1.5 cups tomatoes (I used quartered cherry tomatoes)
  • 1/4 cup almond milk
  • 1.5 cups sliced button mushrooms
  • 1/4 cup olives

Spices
  • 1 portion of my Tuscan spice mix
  • 1 tablespoon lemon pepper 
  • Optional: 1/4 teaspoon chili flakes
  • Salt and pepper to taste

Pasta
  • 1 large zucchini (courgette) to make noodles using a vegetable slicer, spiralizer, awesome knife skills, or even a grater 

Paleo Pasta by Welcome to Mommyhood #paleo, #vegan

Instructions 


For the pasta 

  • Get out whatever kitchen tool(s) you will be using to make your noodles. If you are using a vegetable slicer, make sure to slice the entire length of the zucchini/courgette to get nice, long noodles
  • Once you got them into a pasta like shape, place them into a tea towel and squeeze out as much liquid as you possibly can 
  • Get out a good, nonstick pan [or add two tablespoons of oil]. Heat it up to a medium heat
  • Place the noodles in the pan about 1/2 a cup at a time and dry fry for 5 minutes after adding each 1/2 cup. This should absorb more of the liquid and cook the noodles a bit. 
  • Make sure to stir occasionally. 

For the sauce
  • Heat a pan with oil 
  • Add onion
  • After onion has browned, add leek, garlic, and spices
  • Pan fry for about 7-10 minutes on medium heat or until the leeks have started to sweat and are getting soft 
  • Add the tomatoes, lemon juice, and almond milk

Paleo Pasta by Welcome to Mommyhood. #paleo, #vegan
Before adding almond milk

  • Bring to a boil and simmer for 10-15 minutes minutes or until you get the sauce to a consistency/thickness that you like. Psst! If it's not thick enough for you, add one teaspoon at a time of almond flour [or another flour that you prefer]. I didn't do that. 
  • Add mushrooms and olives 
  • Cook for another 5 minutes 
  • Serve with halves of cherry tomatoes and olive slices! 

Paleo Pasta by Welcome to Mommyhood. This is one of the few ways that my son will actually eat zucchini and it's a quick and healthy pasta dish! #paleo, #vegan

For more healthy recipes, be sure to stop by my healthy recipes page! For more paleo inspiration, check out my paleo friendly recipes or my paleo pinterest board

Today,  I am linking up at Savoring Saturdays.

Thank you so much for stopping by!
Yuliya