Who doesn’t love pasta? I know I do, and even though I eat mostly whole grains, fresh fruit, vegetables, and lean meat, noodles are definitely part of my diet. However, I chose not to eat white, semolina or whole wheat pastas. Not all pastas are created equally: enriched white pastas have been completely stripped of its nutrients, and wheat or gluten grains can cause sensitivity and inflammation in a lot of people. So, my favorite “pastas” to use are either spiralized vegetables, soba buckwheat noodles, or brown rice quinoa pastas, which have more nutrient than wheat or white pastas. You can find these noodles in health food stores! So, if you’d like to try a delicious, nutritious and healthy pasta dish, my brown rice quinoa fusilli, vegetables and beans medley is definitely a dish that you want to give a try! Enjoy!
- 2 cups fusilli pasta
- 1 cup cauliflower, chopped
- 1 cup carrots, chopped
- 1 cup red bell peppers, chopped
- 1 cup baby plum tomatoes, chopped
- 3 leaves of collard greens, minced
- 1 cup of organic great northern beans
- 8 garlic cloves, minced
- ¼ teaspoons crushed chili peppers
- Pink Himalayan salt to taste
- 1 tablespoon coconut oil
- Cook pasta according to the package instructions.
- While pasta is cooking, heat the oil in a large skillet over medium high heat.
- Add the garlic, pepper, carrots, cauliflower, red bell peppers and fry them stirring for about 5 minutes.
- Add the tomatoes and bok choy and cook for about 1 minute.
- Add the cooked beans, and stir cooking for about 1 minute.
- Drain the pasta and add it to the vegetables/ beans medley.
- Remove from heat and add the salt.
