Here's my spin on the classic pasta primavera dish, but I'm swapping the spring veggies for the more autumnal carrots, parsnips and collard greens. Full of flavor on their own, they're just slightly enhanced with a little honey, whole grain Dijon mustard and a pinch of white pepper.
This is incredibly easy to make... I almost feel guilty for posting this recipe, but it's so good! It's also very light on fat, yet filling. I suggest that you boil the pasta in vegetable broth to give it more flavor.
Serves two people
- Gluten-free spaghetti for two people, boiled in vegetable broth (my favorite pasta brand is Ancient Quinoa Harvest)
- 2-3 small or medium-sized carrots, peeled and finely chopped (get the smaller and sweeter-tasting carrots rather than the giant ones)
- 1 medium-sized parsnip, peeled and finely sliced almost like potato chips
- 2-3 collard green leaves, finely chopped
- 1 bud of garlic, finely chopped (my favorite is the stronger Spanish garlic, but any kind is fine)
- 1/2 teaspoon of honey
- 1-2 teaspoons of whole grain Dijon mustard (European style)
- a pinch of white pepper
- salt or low-sodium tamari sauce, according to your taste
1. Boil the spaghetti in broth for 6-9 minutes. Keep stirring so it doesn't stick.
2. Carefully heat up a little bit of olive oil. Add the garlic and fry it until it's slightly golden.
3. Stir in the carrots and parsnip. Cook until they get somewhat soft. It should go quick if you've chopped them into thin slices. Add a pinch of white pepper.
4. Add the collard greens and the honey.
5. Finally, add the mustard and a little salt to your liking.
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