September 9, 2017

Mushroom, Spinach + Almond Cream Pasta


I love pasta. I know, I know, who doesn’t right? Carbs are always one of my go-to’s for dinner because they’re easy to digest. But lately, I’ve been feeling kind of sluggish after eating them. So this week I grabbed some of Trader Joe’s brown rice and quinoa fusilli to see if it made a difference. I’ve experimented with my fair share of alternative noodles, but this recipe was by far my favorite! Check it:

Make it

First, follow directions on the pasta box to prep the fusilli. (I cooked mine for about 6-7 mins for al-dente) While the pasta is cooking, slice and saute mushrooms and spinach in a large nonstick pan with olive oil, garlic powder, salt, and pepper. Create the almond cream sauce by mixing the Kite Hill chive cream cheese with almond milk and whisking until separation does not occur. Drain the pasta and rinse with cold water. Add the pasta to sauteed veggies while cooking on medium high. Pour the cream mixture over the pasta and veggies, add a couple sprinkles of nutritional yeast for an extra cheesy flavor, and fold over pasta until consistent. Turn off heat, add pine nuts and pepper to garnish. Enjoy!

Nourishing with Intention
  • Kite Hill Cream Cheese is a dairy alternative nut-based cream cheese with live and active cultures to support a healthy digestive system.
  • Almond milk provides calcium and creaminess.
  • Quinoa and brown rice fusilli is full of hearty grains and provides fiber. It’s also gluten-free!
  • Mushrooms provide protein, vitamin c, iron, and selenium.
  • Spinach provides zinc, potassium, vitamin b6, iron, and protein. Cooked veggies are also easily digested.
  • Nutritional yeast is a complete source of protein and vitamins. It is also considered a superfood!
  • Pine nuts are packed with vitamins and support eye sight.
  • Olive oil is an amazing healthy fat full of monosaturated fats. It also contains anti-inflammatory properties!
  • Omit garlic altogether if sensitive (the flavor will still be on point!)
  • Red lentil, chickpea, or black bean pasta for quinoa and brown rice fusilli. I’m on board with all alternatives!




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