Sometimes you just crave a big bowl of comfort filled pasta. It is one of those dishes that warms both your belly and your heart and we ALL have those wonderful memories associated with pasta... I know I do!
Growing up in an Italian family, pasta was a staple in our home. When I got older I learned how to make my own pasta from scratch, and of course, it opened a whole new world of possibilities in terms of the shapes, flavors, and fillings!
When I began my journey on finding my food intolerances, I knew that when I gave up gluten, I was giving up pasta. After making your own you cannot go to a pre packaged box of the gluten free stuff ( it will just never taste the same), and so I decided to just get rid of pasta all together.
...Until I found the love of my life...my spiralizer! This baby attaches to my kitchen aid mixer and makes beautiful rings of pasta.
Now, we all know that I have a slight obsession with sweet potatoes, and to be able to use them to bring back a childhood favorite only makes we love these delicious, orangey babies even more!
2 Large sweet potatoes spiralized using the amazing invention
2 tablespoons pine nuts
3 tablespoons melted coconut oil
2 cups of spinach ( yes you read this correctly, no basil!)
1 tablespoon minced garlic
2 tablespoons of nutritional yeast
1. Take the pine nuts, oil, garlic, yeast, and spinach. Place into a small blender, and blend on high until smooth and creamy ( add more oil if too thick, or more spinach if too thin)
2. Take your noodles, place them into a big sauté pan and cook( stirring and tossing occasionally) until fork tender.
3. Place the noodles in a bowl, top with your pesto and protein of your choice, add a little basil garnish and enjoy!