DAIRY-FREE VEGAN CREAMY OLIVE AVO PASTA
This is great comfort food and healthy, not to mention, it is also 100% Gluten-FREE! The pasta noodles I bought were made from 100% corn flour, but you can also use other kinds of gluten-free flour pastas, such as, quinoa pasta, rice pasta, etc. Try not to use wheat flour pasta as they tend to cause bloating in most people. Similar to me, I tend to bloat when I consume wheat products, so do minimise or completely remove wheat from your daily diet. Furthermore, do note that when using pink salts, the saltiness level is actually pretty low as compared to regular/table/sea salt. So if you are planning to use regular salt instead, half the amount of the recipe. Some of you might be also wondering what is Tamari? Well, the difference between Tamari and soy sauce is that Tamari contains no wheat, whereas soy sauce contains wheat (gluten). For people who are highly allergic to gluten foods, I would suggest using Tamari in your cooking.
1/2 pack of 100% corn spaghetti (GMO-free & gluten-free)
2 very ripe avocados
5 garlic cloves
1 cup of wild mushrooms
2 tbsp of Tamari sauce
1/3 cup of green olives
6 tbsp of organic olive oil
2 tbsp of Himalayan pink salts
1/2 cup of green sprouts
Pomegranate sprinkles (optional for garnish)
Serving for 2-3
Method Lets start with making the creamy avocado sauce. Blend 1 garlic clove, pitted avocados, 3 tbsp olive oil, pink salts and handful of sprouts in a food processor or small blender. Set aside. Cook spaghetti in a boiling pot for 7 mins or so. Meanwhile, heat pan to medium high heat. Lightly brown the rest of garlic cloves in olive oil. Add sliced mushrooms in pan, stir well. Add Tamari sauce into pan, and it will sizzle! Nice! Next, remove cooked spaghetti from pot and add to pan. Pour blended avocado sauce, sprouts and green olives into pan, stir well. Let it heat through for 2-3 mins. Sprinkle some fresh pomegranate seeds over top and serve while still warm.