Comfort food doesn’t have to be heavy and unhealthy. I whipped up this pasta dish without a recipe and was so impressed with myself I am calling it Pasta Carbonara even though I have no idea what that actually is. Here it goes:
3/4 pkg quinoa pasta
1 tbsp coconut oil
3-4 cloves garlic
1 small onion (I used green)
Handful of kale (spinach would be fine too)
3/4 cup frozen organic peas
1/4 cup Bragg’s nutrition flakes
dash of coconut milk
Salt/Pepper to taste
Bring water to a boil, add noodles and a dash of oil. Cook according to directions on box (I boiled for 7 minutes). In the meantime add 1 tbsp of coconut oil to your wok and throw in the garlic & onion. Saute for 2 minutes or so. Add peas & salt/pepper. Once noodles are soft strain and add to vegetables. Use tongs to toss the dish. Crack 2 eggs, add the chopped kale & tomato to the dish. Put a dash of coconut milk (unsweetened) and the nutrition flakes in the dish. Cook for an additional minute or so and use the tongs to toss everything together. Salt/pepper if needed and serve.
There are different types of noodles that would work great in this dish. The long spaghetti style noodles are best but you can use brown rice, whole wheat, quinoa or spinach noodles just to name a few.