If I am totally honest, I can eat between 150gr and 300gr of pasta, depending on how hungry I am and the most important, how delicious it tastes.
I´m sure some people will accuse me of greediness, but I would like to suggest a new system of portion indications, which will take this two factors in consideration J I really think my system, should illuminate the subject and both prevent food going waste or people going hungry.
All in this recipe is fresh, natural and seasonal. Lets write, HEALTHY in capitals.
I believe that eating healthy is not only about how healthy the ingredients are, but how much you enjoy eating them. So, if you are hungry and your meal is a dream, then enjoy eating! Remember that we are not in a diet. We just love to eat healthy.
This recipe is quite easy and quick to prepare. I would say it’s an ideal dish for this month, plenty of occasions. The perfect invitation to a healthy dinner, a great solution for cookers with no time and it does not hurt your pocket. Plus, everybody loves pasta!!! Let your guests take a walk on the wet sand and feel a wood and toast flavor, while enjoying this meal from your cozy home. Just make sure you use fresh walnuts.
Go ahead! Enjoy this pleasure of life!
Spaghetti with walnuts & lemon
- 60gr walnuts, roughly broken up
- 30gr kale chips
- 30gr vegan butter
- 50 gr mushrooms
- 10 gr sage leaves, finely shredded
- Grated zest of ½ lemon
- 200 ml coconut milk
- 300gr spagetthi, for this recipe I suggest millet pasta.
- 50gr vegan Parmesan, shaved
- 1 bay leave
- 2 tbsp lemon juice
- Salt & black pepper
Preheat the oven at 110º. Take only the leaves of the kale, you can tear them from the branches with your hands. (Keep the branches in the fridge to make a green juice in the morning). Wash and dry the leaves. In a bowl dress the kale with olive oil, salt and pepper while giving a soft massage. Place them on the grill tray in the oven (don’t place the leaves on top of each other) for about 15-20 minutes, turning them from time to time, until they get very crispy.
Preheat the oven at 160º. Spread the walnuts on a baking tray and roast them in the oven for 15 min.
Place a medium frying pan on a high heat and add the butter. Then add the mushrooms and bake for a minute, add the sage and fry for about two minutes more, until the butter starts to get brown. Finally, add the lemon zest, coconut milk, salt and pepper, stir and cook for a few seconds, until the sauce gets a bit thinker. Remove from the heat so the cream doesn’t split and set aside for a while.
Bring a large pan with mineral water to boil, add the pasta and one bay leave. Cook al dente, according to the packet instructions. Drain, keeping a few tablespoons of the water.
Warm the sauce again with some of the pasta liquid, if the sauce becomes very think. Add the pasta, walnuts, Parmesan and lemon juice. Decorate the top with some kale chips.
Get ready to treat yourself and embrace the power of nature!