Studies indicate that both white-flour pasta and whole-wheat pasta can spike blood sugar, which isn’t good for the brain. Consequently, I was pleased to find organic ancient grain pasta made from quinoa, amaranth, brown rice, and corn (okay, technically quinoa, amaranth, and buckwheat are 'pseudograins'.) It has a slightly chewy, delicious taste. There are also some newer pasta versions that are combined with other grains and/or veggies. [A couple of my favorites are TruRoots organic gluten-free penne, and Golden Grain Hidden Veggie penne.] I like to use them in stew.
- 8 ounces penne or fusili pasta
- 2 white onions, diced
- 2 cups almond milk (or other non-dairy milk)
- 1 package frozen petite green peas, slightly thawed
- 6 ounces of basil or tomato pesto
- 1 Tbsp chicken-like seasoning
- 1 clove garlic, minced
- ½ tsp Himalayan sea salt
- ½ tsp ground pepper, if desired
- 1 tsp coconut oil
A. Add 16 ounces of chopped mushrooms
B. Add one small can of mild chopped Ortega green chiles
Put coconut oil in a two-quart saucepan over medium heat. When coconut oil is melted, add diced onion and minced garlic. (If making variation A add mushrooms. If making variation B, add chiles.) Cook until onions are soft and almost clear.
Add seasonings and almond or other non-dairy milk. Bring almost to a boil and then turn heat to low, cover, and allow to simmer while pasta is cooking.
Bring large pot of water to a boil. Add dash of salt and penne pasta and stir. Bring to a boil again and boil for several minutes (usually 6-10 minutes) until penne is slightly al dente. When cooked, drain well.
Add petite green peas to the stew mixture and stir in green or red pesto. Add drained pasta and stir gently. Place over low heat for 3-5 minutes, stirring frequently. Add additional almond milk, 1/4 cup at a time, as needed for desired consistency.
Place large pot on the table and ladle into pasta or soup bowls.
If there are any leftovers, heats easily in a small amount of almond milk.