Green Goddess Pasta

Green Goddess Pasta
I have decided to take a look back at some of my first recipes that ever made it to Clean Eating Goddess. I can’t believe I’ve been working on this blog for almost three years. It has been SO much fun and a great hobby. Now that spring is finally here, I was reminded of this green goddess pasta I made years ago.

I reworked the recipe slightly to include a chickpea pasta, shaved zucchini and asparagus tips for the perfect light dish. The pasta is loaded with protein on its own so there is no need to add any meat or fish. When buying pastas made from beans, be sure to look where it comes from and that the only ingredients are the bean flour itself.

Of course, you can do this with store bought pesto, but making it yourself cannot be beat! I leave out the cheese and add a little extra salt, lemon zest and a handful of spinach for bright fresh flavour as well as a vibrant colour. The cheese is mostly added for a salty component and really isn’t missed when left out. By adding the pureed avocado, you achieve the same creamy texture without the added dairy. I ate it cold, but would work wonderfully warm as well. I hope you love this new revamped recipe! It is full of protein, good for you fats and of course LOTS of flavour!
Green Goddess PastaGreen Goddess Pasta
Serves 3-4

Pesto Ingredients:

• 1 and 1/2 cups tightly packed fresh basil
• 1/2 cup toasted pine nuts (you can set some extra aside for garnish as well)
• 1 small garlic clove
• zest of 1 lemon
• juice of 1/2 lemon (about 3 tbsp)
• 1 tbsp water
• 1 large handful of fresh spinach
• salt to taste
• 1/4 cup extra virgin olive oil

Pasta Ingredients:

• 1 package chickpea pasta (230 grams)
• 1 ripe avocado
• 4 tbsp frozen of fresh peas
• 12-15 asparagus tips
• 1 zucchini (shaved, I used a vegetable peeler)
• 3 tbsp toasted pumpkin seeds or pine nuts (I used a mix of both)
• freshly ground pepper (for serving, optional)

Directions:

1. Lightly toast the your pine nuts in a dry skillet over medium heat until oils start to release. (3-4 minutes)
2. Place all of the pesto ingredients except for oil in your food processor. Pulse. Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.
3. Remove pesto from processor bowl and set aside. Now add your avocado flesh into the bowl and process until smooth. Place in a bowl and mix with fresh lemon juice so it does not brown.
4. Cook pasta according to directions. When the pasta is 2-3 minutes away from finishing, into the same pot, add your asparagus and peas. This avoids having to clean an extra pot! Drain and rinse with cold water to keep the the bright green colour.
5. For a warm pasta, put pasta back into pot on med-low heat. Add 2 heaped tbsp of pesto, mashed avocado, half of the peas, shaved zucchini, asparagus and nuts. Toss until creamy and combined. For a cold pasta, mix in a large bowl.
6. Plate and top with remaining nuts, peas, and asparagus. Finish with a fresh squeeze of lemon and some freshly ground pepper.

Green Goddess Pasta

Arugula Pear Quinoa Salad

Arugula Pear and Quinoa Salad
I am so excited to share a guest post from the beautiful (and YOUNG!) Ali from aliandheralmondbutter.com She has such a great spirit and takes the most gorgeous pictures. She has created a perfect fall salad for you to munch on this season. Hope you love it!

Here is a little from Ali about her recipe :

The salad is simple.
Just cook up some quinoa. Toast some pecans. Sauté your mushrooms and pears together and make a sweet sauce to go with them. And stir all your wonderful ingredients together in a bowl.

It’s healthy.
What I love about quinoa is that it isn’t an “empty carb” like potatoes (though I do love potatoes; don’t get me wrong). It is full of iron and fiber, and—most importantly—it’s very protein-rich (for any protein-seeking vegans or vegetarians). I am obsessed with quinoa. Considering the well-known health benefits of the other ingredients in this recipe (i.e. garlic, arugula), this is a very wholesome meal.

It’s delicious.
A little sweet, but not too sweet. A touch of thyme. A sprinkling of scallions. My whole family loved this recipe (even the 8-year-old, I might add). So let’s get cooking!
Arugula Pear and Quinoa Salad

Arugula Pear and Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2-3 cloves garlic, minced
• 1 1/2 tsp salt
• 1 cup chopped pecans
• olive oil
• 1 large asian or bosc pear (sliced to make heaping 2 cups)
• 6-8 white button mushrooms (sliced to make heaping 2 cups)
• 1/4 cup sherry
• 1/2 tsp salt
• 1 tsp cornstarch, mixed with 1 T water
• 1/4 tsp thyme
• 2 T maple syrup
• 2 scallions, chopped
• 4 cups arugula

Directions:

1.Place the quinoa, water, minced garlic, and salt in a medium-sized pot or a rice cooker. Cook on low with the lid on for about 30 minutes. Or you can just follow the directions on the quinoa package.

2.Chop up the pecans and roast either in a skillet on the stovetop or in the oven until they smell toasty. Directions on toasting pecans here: http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/toasted-pecans

3.Now wash and slice the pears and mushrooms. Lightly grease a large skillet with olive oil. Place the pears and mushrooms in the skillet and place over medium heat. Let them cook, stirring frequently, for about 6 minutes.

4.Once the mushrooms are soft, add in sherry, salt, cornstarch-water mixture, thyme, and maple syrup. Turn up the heat a bit and cook until the sauce thickens—about 4-5 more minutes.

5.Place the quinoa in a large bowl once it is done cooking. Now add in the rest of the ingredients: toasted pecans, cooked pear-mushroom combo, scallions, and arugula. Stir and serve warm.

Arugula Pear and Quinoa Salad

About Ali and Her Almond Butter:

Hi, I’m Ali, a 17-year-old girl who loves food. I believe that living a healthy, gluten-free life should be easy and super fun. Join me as I create recipes that are simple to make, healthy for your body, and totally delicious. Simple. Healthy. Delicious. Check out my blog aliandheralmondbutter.com

Thai Vegan Buckwheat Noodle Salad

Thai Buckwheat Noodle Salad
Hey loves! Incase you didn’t see the recipe I did over at Artemano’s website, you can now always find the recipe right here! This is such a beautiful transitional meal heading into those colder days. Lettuce and vegetable filled salads are always a staple but it is nice to switch it up by adding whole grain, gluten free, fiber filled noodles to the mix. This comes together in a few minutes and can last in the fridge all week! Who needs Thai take out anymore? Now, I just need to attack a Thai curry, stay tuned…
Thai Buckwheat Noodle SaladThai Buckwheat Noodle SaladThai Buckwheat Noodle Salad

Noodle Ingredients:

• 1 package 100% pure buckwheat soba noodles
•1 tbsp sesame oil
•1 tbsp cilantro, chopped
•1 tbsp mint, chopped
•1 tbsp scallions, thinly sliced
•½ cup carrots, julienned
•½ cup red pepper, julienned
•½ cup red or green cabbage, julienned
•2 tbsp peanuts, roughly chopped

Sauce Ingredients:

• 3 tbsp coconut sugar + 1 tbsp water
•1 garlic clove, finely chopped or pressed
•1 tbsp freshly grated ginger
•3 tbsp fish sauce
•¼ cup lime juice + zest (about 2 limes)
•2 tbsp almond or peanut butter
•1 jalapeno or Thai chili thinly sliced (optional)

Directions

1. Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.

2. While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.

3.Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
Thai Buckwheat Noodle Salad