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This healthy vegetarian pasta is free of cow’s milk and durum wheat. It is made with sprouted wheat and goat cheese, both of which are easier to digest.
Vegetarian pasta recipe
This healthy vegetarian pasta recipe is the perfect cure for your cheesy pasta craving. Like many others, I have many food intolerances; so this veggie pasta recipe is made with ingredients that are easier to digest.
It is very time-consuming to invent a recipe from scratch; I have wasted a lot of food and I have thrown out a lot of recipes. I don’t know about you, but I hate wasting food when there are starving people in the world and I have been unbelievably frustrated with failed recipes.
Cooking with food substitutions
I would like to save you from all that frustration, so I’ve done the work for you. To remedy this, I will often search for a fantastic recipe and make the necessary substitutions. I have had a lot of luck with this method. I have experienced much less frustration and I have thrown out little food. Plus, I am getting the hang of baking and cooking with substitutions.
Healthy vegetarian pasta
If you love pasta like me, you will love this healthy vegetarian pasta recipe. If you do not find this is filling enough, you could add some type of protein such as lentils. Enjoy!
- 2 16 ounce packages spelt pasta
- 1 28 ounce canned diced tomatoes (organic and BPA-free)
- 1 cup grated mozzarella goat cheese
- 1 142 gm container fresh organic spinach
- 1 tsp or more celtic sea salt
- ¼ tsp pepper
- 2 tsp coconut sugar (these tomatoes are a bit sour)
- 1 tsp organic basil
- 1-2 cloves or 1 tsp organic garlic
- 1/4 c sprouted wheat flour
- 1 c coconut milk
- 2-3 organic free-range chicken breasts (optional)
Bring a large pot of water to a boil. Add the pasta and cook until tender (about 10 min).
In a separate saucepan, combine the tomatoes, cheese, spinach, salt, pepper, basil and garlic and cook over medium heat until the mixture begins to bubble. Reduce heat to low.
In a medium bowl, whisk together the flour and milk. Stir this mixture into the tomato and spinach mixture. Simmer until thick (about 2 min).
Drain the pasta. Rinse with cold water to remove excess starch. Pour pasta into the tomato and spinach mixture. Enjoy!
*Use all organic, non-GMO ingredients whenever possible.
*This recipe was adapted from http://allrecipes.com/recipe/76129/spinach-tomato-tortellini/
Where I buy my ingredients
I am very frugal. My mom taught me well. I always hunt down the best products for the best price. Here is a list of what I used and where I bought it.
- Diced tomatoes – local grocery store (Superstore)
- Spelt pasta – local grocery store (Superstore)
- Coconut sugar – Costco
- Coconut milk – local grocery store (Superstore or Sobeys)
- Sprouted wheat – local grocery store (Sobeys)
Please share if you know someone who might love this recipe. Thanks! 🙂
Have you tried spelt pasta? What is your favorite healthy vegetarian pasta recipe? Share your comments below.
I wish you health and happiness! 🙂
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