Creamy Pasta Primavera by Noelle Smith

by Anna O'Byrne May 09, 2016

Creamy Pasta Primavera by Noelle Smith

This original recipe comes from Certified Culinary Nutrition Expert, Noelle Smith, of Mississauga, Ontario. Noelle’s recipes, food photography and musings can be found at www.noellebeesmith.blogspot.ca - a very entertaining read with great tips for DIY projects in the kitchen, including “milking your nuts”!

“Big on flavour, even bigger on nutrition, this recipe takes an old comfort-food favourite - pasta with cream sauce - and turns it into a nourishing powerhouse with a bevy of healthful ingredients! Pasta without the guilt - what's not to love?” says Noelle.

Prep time: 1- 15 minutes
Cook time: 20 minutes
Servings: 2 - 4

Ingredients
1 c. raw cashews, soaked at least 4 hours
1 c. water
2/3 c. nutritional yeast
1 tbsp. chia seeds (to thicken)
1 lemon, juiced
2 small cloves garlic
1- 1/2 tsp. SuperLeaf Moringa powder
1/2 tsp. ground nutmeg
generous pinch sea salt
2 tbsp. fresh Italian parsley
3 c. dry pasta of choice (gluten free recommended)
1-2 tbsp. olive oil
1 c. sliced shitake mushrooms
1 c. red bell pepper, diced large
2 c. fresh asparagus tips, chopped
1-2 green onions, sliced

Instructions

  • Assemble first 9 ingredients in high speed blender. Blend on high until smooth and creamy.
  • Add Italian parsley to blender; blend on lowest speed in short bursts just until roughly chopped.
  • Transfer sauce to small covered saucepan to warm over low heat.
  • Bring water to boil; prepare pasta according to package directions.
  • While pasta is cooking, prepare vegetables as directed above.
  • Heat oil in skillet over medium-high heat; add vegetables.
  • Saute vegetables (reserve green onion) over medium heat until fork tender (about 10 minutes). Cover and let steam for the last 2-3 minutes to further soften if preferable.
  • Drain pasta; transfer to mixing bowl.
  • Add sautéed vegetables to pasta; cover with sauce, toss to coat mixture.
  • Divide among plates (or eat it all yourself - it's that good!)
  • Enjoy!

Bonus Tip: Put the "primavera" in this recipe by using fresh, in season, local asparagus if possible. Later in the season, sub broccoli for asparagus. Always strive to use organic, fresh, local, and seasonal produce whenever possible!

Note that adding SuperLeaf Moringa to this recipe boosts the amino acids and protein content, the iron, calcium, Vitamin B1 and B2, betacarotene (Vitamin A), and much more. Read all about the nutritional powers of SuperLeaf at https://superleaf.ca/pages/why-superleaf




Anna O'Byrne
Anna O'Byrne

Author

Anna O'Byrne is co-author of The Moringa Breakthrough, and part of the team behind SuperLeaf™ Moringa. She manages the social media, writes web content and runs digital marketing for SuperLeaf™ Moringa and Natural Calm Canada.



Also in Recipes

Sweet SuperLeaf Moringa Smoothies in Two Luscious Hues
Sweet SuperLeaf Moringa Smoothies in Two Luscious Hues

by Anna O'Byrne August 04, 2016

For me, the colour of a smoothie is half of the enjoyment. If it's green, I love a vibrant green. If it's red, I want it ruby-red.

Continue Reading →

Raw Chocolate Sunshine SuperLeaf™ Moringa Truffles by Kate McPherson-­Hope
Raw Chocolate Sunshine SuperLeaf™ Moringa Truffles by Kate McPherson-­Hope

by Anna O'Byrne May 09, 2016

Says Kate, "These little bites of chocolate goodness are super easy to make and are a lovely after-dinner treat. Even better, they're made with super-powered foods like raw cacao, walnuts, cinnamon and my favorite secret ingredient - Moringa leaf powder!"

Continue Reading →

Secret SuperFood Spaghetti Sauce by Anna O'Byrne
Secret SuperFood Spaghetti Sauce by Anna O'Byrne

by Anna O'Byrne May 09, 2016

Continue Reading →