Pasta with a Blasta!!

Have you tried a dish that after just one bite, you felt like you’re a master chef judging the dish and the ingredients that would have been added to it? At times, the dish was incredible that you had to make an excuse to run back into the kitchen in order to lick the last juicy drop of broth on the plate? LOL.

No I don’t feel ashamed admitting that I do that. And I bet if you’re reading this, you do it too. Come on, admit it. No ones watching and I won’t tell anyone or will I? Ha-ha.

Well, today I will be sharing one of my favourite dishes that I came up with after trial and errors. Every time I eat this; I imagine myself as Gordon Ramsey’s assistant trying to recollect and get the taste of every ingredient used. I personally love this dish. It is an all rounder. You do not require an additional gravy or a side dish. It has all the protein I need after a workout and who doesn’t love pasta?

Pasta has incredible nutrients and will always be a perfect alternative for rice or bread. It is packed with protein and fibre. Also, if you’re vegetarian just like me, you should consider adding pasta to your diet. They don’t have to necessarily be the blend red or white pasta which I personally do not like. Hence the twist. Trust me, you’ll want to make it again. I will be sharing a few tips as well so keep an eye for that too.

Are you ready?

Here goes...

Ingredients:

For the Pasta:

· ½ packet of 100% whole wheat durum spaghetti pasta

The Sauce:

· 1 White onion chopped

· ½ tomato diced

· ½ bell pepper diced (any color)

· 1 whole Thai green chilli

· 5 baby carrot chopped

· Beans soaked overnight - 200 grams (Any beans with high protein)

· 1 cup of soaked Soya Chunks

· 2 to 3 tbsps. of Lime juice

· 2 tbsps. of coconut powder diluted in water

· 2 tbsps. Thai green red sauce or chili powder if you can’t find it

· 1 tbsp. garlic powder

· 1 tbsp. coriander powder

· Salt and pepper

· 4 tbsp. vegetable oil

For garnish:

· Chopped coriander (Optional)

Bonus: A sider that goes well the pasta. (Strongly recommend making this and combining the two)

· Half avocado mashed

· Half chopped tomato

· Salt and grounded pepper

· 2 tbsp. Lime juice

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Serves: 2

Instructions:

1. Let’s start with the pasta first. Prepare the pasta as per package instructions. Add some salt for taste and 1 tbsp. vegetable oil. This helps the pasta from not sticking. DO NOT overcook the pasta. Check the pasta regularly. Once it is done 70-80% (al dente) take it out from the stove and strain the water. Add a cup of cold water to it as it stops the pasta from cooking. Keep it aside.

2. Now let’s move onto my favourite part - THE SAUCE. In a large pot, add 3 tbsps. of vegetable oil. Let it sizzle. Now add, chopped onions - let it turn golden brown. Now add the tomatoes, bell pepper, baby carrots, and the green chilli. Add a pinch of salt to quicken the process. You can cover the pot with a lid and let it cook on medium for about 5 minutes. Stir the veggies regularly to avoid getting burnt. To this add, the beans (I prefer mashing the beans before adding). It gives the sauce a different texture. The mashed bean does not have to be smooth. At this stage, you can add the soaked soya chunks as well.Once you get the aroma, you may add the spices like the Thai chili paste or chili powder, garlic powder, coriander powder, pepper, salt. At this point, add the diluted coconut milk and give it a nice stir.

3. Check in for salt at this point and adjust. I would add lime juice in the sauce. I sometimes add the broth from the beans to this mixture to adjust the consistency. Don’t worry your pasta won’t be runny. Trust me. Let it boil until the sauce has reduced a bit.

4. Now toss in the pasta. Mix it altogether. Again check for salt. At this point, add a pinch of pepper and top it up with some chopped coriander leaves.

5. Next, let’s get to the avocado sider. In a bowl, add in smashed avocado and chopped tomato (optional). To that, add salt, pepper and lime juice. Mix it all up. I typically keep it in the fridge and serve it only when I am ready to eat.

When you’re ready to eat. Serve the pasta on a plate and top it with the avocado sider. Mmm dig in, I am drooling right now. It goes well with a glass of red wine. A great recipe for a date or a family night in.

As I mentioned earlier, this recipe is a protein packed dish. It has pasta beans, avocado. Everything healthy and delish packed. I strongly suggest trying this dish. Share it with your loved ones. I would love to hear from you about it. Come and say hi on my Instagram.

Also, what would you add as a sider for this dish? Any suggestions?

Until next time my muchachos,

- Lots of love from la juillet

#pasta #avacado #protein #fiber #vegetarian #food #healthy