Deliciously Healing Red Pasta- Gluten and Dairy free!

December 5, 20182 min read

From Reena’s Kooky Kitchen

A series of kooky yet nutritious recipes I concoct daily to feed my taste buds AND my health! Hope you enjoy, and please share comments if you are brave enough to try these recipes!

Deliciously Healing Red Pasta- Gluten and Dairy free!

Ingredients

Organic red lentil pasta -1 box
Organic roasted butternut -1 cup
2 Carrots grated (about 1 cup)
1 Broccoli flower grated -about 1 cup
Extra virgin Olive oil -2 tablespoon
Ginger (sliver to taste)
1/2 Tablespoon Salt (to taste)
Pinch of Pepper
Coriander (chopped 1/4 cup)
Apple cider vinegar (1 tablespoon)
Pine nuts (optional)

Directions

Cook the pasta al dente as directed on the box
Add soup, grated carrots, broccoli, salt, pepper, and apple cider vinegar
Cook till well blended then add the oil, coriander, and ginger at the end
Serve warm immediately with a topping of pine nuts!

Notes:

Why do I add olive oil at the end? Apparently, the best way to benefit from cold pressed extra virgin olive oil is to eat it uncooked. By adding oil at the end I preserve the nutrients! The pasta cooks in water and soup so it doesn’t really miss the oil!
You can add any medley of vegetables that are in season.
I add grated vegetables to make them harder for my teenager to pick them out and not eat them!
Coriander isn’t everyone’s fav, so feel free to replace with parsley, dill or Italian seasonings. I like coriander for its tremendous detoxification power.
While pine nuts are optional they really enhance the flavor!
If you’re trying to heal your gut you can cook this recipe in bone broth instead of water.
Not a fan of butternut squash? Try roasted red bell pepper soup instead (unless you’re staying away from nightshades)
Missing the cheese? You can always crumble some Kite Hill almond cheese on top, yumm!!