After working through both of my days off in the last week and waking up very early for one reason or another *cough, 3 trips to the DMV due to miss-information, cough*, I let myself sleep in this morning. I woke up late, sat outside and read one of 3 books I have started, and sipped on a cup of coffee to my hearts desire.
It was magical.
Last night I posted my dinner on Instagram, if your not already..follow me! I decided to post the recipe this morning because it was just that good!
Derrick had a couple left over loaves of bread from a dinner party the other night and wanted to eat them before they went bad. For him, that means pasta. Lots of pasta. For me that means a night where we are eating separate dinners.
That is, until I discovered a box of Organic Edemame Noodles at Costco a couple months back and fell in love. It cooks quickly and easily, doesn’t clump or fall apart, and, when dressed, tastes about as close to pasta as expected. Best part of all? A serving packs 24g of protein, 11g of fiber, 24g of carbs, and the only ingredient is green soy beans!
Be still my pasta craving heart.
Now that I only use plant based protein powders I hardly ever eat soy, but I love edemame and these noodles are everything when I am craving pasta.
Organic Vegetarian Gluten Free Pasta with Italian Sausage
Time: 30 Minutes
- 2 Tbs Olive Oil
- 2 Italian Flavored Vegetarian Grain Meat Sausages (I use the Field Roast Grain Meat brand from Costco!)
- 1/4 Large Yellow Onion finely chopped
- 1/4 Cup Toasted Pin Nuts
- 1/4 Cup Chopped Basil
- 1 Tbs Chopped Garlic
- 2 Tbs Vegan friendly pesto (I used my own recipe)
- 4 Cups cooked Organic Edemame Pasta
Cut the sausage into desired size, I like mine quartered, and chop the onion, garlic and basil. In a large skillet add 1 tbs. of olive oil, half the chopped basil, and saute with the onions, garlic, and sausage until cooked through and browned on all sides, about 5-6 minutes. In the meantime, toast the pine nuts over medium heat until browned on both sides and put a pot of water on to boil. Follow the instructions on the box to cook the pasta*.
Once the pasta is cooked and drained, add to the skillet with the sausage and veggies with the remaining olive oil and pesto and mix together. Top with the remaining basil, serve and enjoy!
*I cook this pasta the way I cook frozen soy beans. I like it firm, not mushy and in my experience it is very easy to over cook even when following the instructions exactly. I bring the water to a boil and add the pasta. Stirring to keep the noodles from clumping, I call it ‘flash cooking’ by letting them heat up for 3-4 minute then draining the water and letting the retained heat cook the rest of the way through. That way the pasta still comes out strong and firm and ready to toss!
What are some of your favorite gluten free or vegetable based pasta options?