So over the pasta-free-pasta trend
With all the current low-carb diets, allergies and intolerance’s, carb-alternatives have become the new “in” thing. Substitutes like cauliflower pizza bases, cauliflower rice, Zucchini pasta and seed breads are just a few of these popular trends. But hang on… lets not kid ourselves, we’d all secretly rather take the carb loaded bowl of deliciousness over the limp, Zucchini strands any day. Carbs are an irreplaceable institution, and to even try substitute them is blasphemy.
So why do it? I understand cutting carbs out of ones diet. But then do it properly and don’t try to replace something that just can’t adequately be replaced. Create something different but just as delicious!
Make your favorite pasta sauce and pour it over your choice of veg, it may not be pasta but it is also mouth-wateringly good.
Give it a shot, you will be pleasantly surprised.
Mushroom, Artichoke and olive pasta sauce
1 large onion, sliced
2 Tbsp of olive oli
2 cups of sliced mushrooms
60g of canned or marinated artichoke hearts
40g of pitted olives of your choice
3/4 cup of cream or coconut cream
3/4 tsp ground cumin
3/4 tsp chilli flakes
1/2 tsp ground coriander
1 tsp sugar
1/2 cup seeds, roasted with olive oil and salt
1 spring onion, sliced finely
Fry onions in olive oil on a medium heat until golden brown. Add your mushrooms and cook for a further 4 minutes. Then add all your spices and stir for 1-2 minutes before pouring in your cream and continue stirring. Add artichokes and olives, stir for another minute and turn heat off.
Pour over your choice of veg (broccoli was delicious), and garnish with the spring onions and the roasted seeds.
Written by Gabi