Making CRISPY PASTA with my Coconut Cashew Sun Dried Tomato dip to munch on this…
Making CRISPY PASTA with my Coconut Cashew Sun Dried Tomato dip to munch on this afternoon! I’m still not feeling super great, so I’m literally doing nothing today, aside from resting and eating ?♀️For this pasta I used a similar method to my Pasta Fries and baked the pasta after I cooked it…GAME CHANGER! This one was half black bean and half chickpea pasta. Tossed with some arugula, micro greens, roasted mushrooms, sun dried tomatoes, avo and hemp seeds. Posting recipes below! I hope you’re all enjoying the weekend, it’s so nice out ?
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Deets: for the pasta, cook al dente, toss with oil and spices and bake for about 15-20 minutes spread out on parchment paper at 400. For the sauce: blend together 1/4 Cup sun dried tomatoes (I used ones in oil), 1 Cup full fat coconut milk, 1/3 Cup cashews, 2 cloves roasted garlic, salt and pepper to taste. •
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