• Alicia Ann Lip

Healthiest & Creamiest Pasta Ever! Gluten-free, vegan, dairy-free



This is such a simple dish to make and require only a short amount of time to prepare. You get freshness and creaminess from the avocado and cilantro and wholesomeness from the fulfilling warm pasta with some spice to it. The ingredients needed for this healthy recipe are shown below:

  • 1 very ripe avocado (mashed)

  • 3 tsp of Himalayan pink salts

  • 5-6 cloves of fresh garlic (chopped)

  • 1 red chili (optional if you cannot take spicy)

  • 1/2 cup of cilantro (chopped)

  • 2 tbsp of light olive oil

  • 2 servings of Quinoa Pasta (gluten-free, vegan, organic)

Method

Always start by boiling a pot of water, add the dried pasta and 1 tsp of pink salts into the pot once boiled. Usually, it takes about 20 mins for the pasta to be al dente (cooked). Meanwhile, prepare the garlic, chili, cilantro and avocado. Set aside. Heat the pan over medium-low heat and add the olive oil. Start by cooking the garlic and chili until lightly brown. You will soon smell the lovely aroma of the toasty garlic!

Once the pasta is cooked, drain the pasta and add it to the heated pan together with the garlic and chili. Saute for a few mins and proceed to add the cilantro and remaining pink salts. Saute well. Turn off the heat of the pan and toss in the mashed avocado. Stir till well combined. Serve immediately while still warm.

For more warm winter meals such as this deliciously satisfying pasta dish, check out my latest book "In The Pantry of a Raw Vegan" here.


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