Creamy Green Pasta
My job is to reframe the perspective that excluding some things from our diet can be a bad thing. I can assure you that the new version will seem more abundant than the old.
This is where recipes such as this beautiful pasta dish come into their own. From the surface you see the creamy sauce, the layers of divine flavour, the textures & the unadulterated enjoyment this combination will bring. If you look a little more closely however you’ll also see that this is naturally free from gluten, dairy, sugar, pro-inflammatory ingredients & supports liver function.
Key Facts
- Gluten free
- Supports liver function
- Dairy free
- Sugar free
Ingredients
- 250g chestnut mushrooms
- 2 large handfuls watercress
- 1 unwaxed organic lemons
- 1 teaspoon avocado oil
- 250g brown rice penne
- SAUCE
- 1 cup raw cashews/macadamias (soaked overnight)
- 250g asparagus spears (or 1 broccoli)
- 2 large garlic cloves
- 4 heaped tablespoon nutritional yeast
- Pinch each of salt & pepper
Preparation
01
Trim & steam your asparagus for 2 minutes until al dente, drain & rinse the nuts then blend all the sauce ingredients & lemon juice until smooth.
02
Cook your pasta as per packet instructions.
03
Slice the mushrooms. Add to a pan with the oil & quickly sauté until softened. Toss through the cooked pasta, watercress & slices of reserved lemon rind & finally tumble with the sauce.
04
Serve up & dive in!
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
