Pastas
Pesto Pasta with White Beans
12 oz dried whole grain spaghetti
2 cups packed fresh basil or arugula leaves
6 oz extra-firm tofu, drained
1/4 cup pine nuts, toasted
1/4 cup nutritional yeast (optional)
2 tsp lemon juice
4 cloves garlic, chopped
Sea salt to taste
2 cups cooked white kidney (cannellini) beans or 1- 15 ounce can low-sodium white kidney beans, rinsed and drained
In a large pot, cook spaghetti according to package directions. Drain, reserving 1/2 cup of the cooing water. Return spaghetti to hot pan; cover and keep warm.
For the pesto, in a food processor, combine the next 6 ingredients (through garlic). Cover and process until smooth and creamy. Season with salt.
Stir pesto into cooked spaghetti, adding enough reserved cooking water to reach a creamy consistency. Stir in the beans.
Courtesy of: Forks Over Knives
Chilled Sesame Noodles and Broccoli
8 ounces bean pasta, cooked according to package directions, rinsed under cold water and drained
2 lbs fresh or frozen broccoli florets, steamed
1 large red bell pepper or 2 roasted red peppers, diced
6 scallions, thinly sliced
For the sauce:
1/4 cup unhulled sesame seeds, lightly pan toasted
1 cup unsweetened almond or soy milk
6 medjool dates or 12 medium dated, pitted
1/2 tbsp minced ginger
4 cloves garlic, peeled
1/4 tsp red pepper flakes or to taste
3 tbsp rice vinegar
In a high-powered blender, puree all of the sauce ingredients until smooth.
In a large bowl, toss the cooked pasta, steamed broccoli, red bell pepper, and scallions with the sauce until thoroughly coated. Serve immediately or refrigerate until ready to use.
Courtesy of: Eat To Live, Joel Fuhrman, M.D.
Mushroom Kale Bean Pasta
8 ounces bean fettuccini
1 shallot, finely chopped
1 clove garlic, minced
2 cups mushrooms, sliced (preferably shiitake, maitake, or oyster)
10 grape tomatoes, halved
1 tsp dry oregano
1 tsp dry basil
2 tbsp nutritional yeast
2 tbsp unflavored soy, hemp or almond milk
2 cups baby kale, chopped
1/4 tsp dried red pepper flakes
Cook bean pasta according to package directions, drain and set aside. In the same pot. heat 1-2 tbsp water over medium heat. Add shallot and garlic and water-saute 1-2 minutes. Add sliced mushrooms and saute for 4 minutes or until mushrooms are softened and liquid is evaporated. With heat on low, add tomatoes, oregano, basil, and cooked bean fettuccini.
Stir nutritional yeast and non-dairy milk together and add to pot. Cover and heat through for 2 minutes.
Add chopped kale; cover pot to quickly soften kale for 30 seconds. Season with red pepper flakes.
Courtesy of: Eat To Live, Joel Fuhrman, M.D.
Quick Avocado Pasta
1 pound of pasta of your choice
2 avocados
1 lemon, juice+zest
1 lime, juice
2 cloves of garlic
bunch of basil
cherry tomatoes
salt, pepper
Prepare your pasta according to package instructions (or spiralize 3 zucchinis).
Meanwhile add avocados, lime and lemon juice, garlic, fresh basil, salt and pepper to a food processor and blend until smooth.
Combine avocado sauce with the pasta. Serve warm or cold with lemon zest, more fresh basil and cherry tomatoes on top. Enjoy!
Courtesy of: greenevi.com