09/22/2019
Got down on a pan of Orecchiette with a Tomato ‘Meat’ Sauce 🍝👌🏾🙏🏾 RECIPE BELOW
Pasta! One of my favorite foods on the planet😁 Probably the best thing I’ve learned while studying nutrition is that my love for pasta doesn’t have to go away🙌🏾 Especially if I’m using whole grains. Don’t be afraid of carbs even if you’re trying to cut fat/weight. Your choice of macronutrients isn’t as important as your total calorie intake.. (DM me if you need details) What is life if you can’t enjoy some of your favorite foods!? Idk about y’all, but this recipe is going in my personal cookbook!
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200 g dried orecchiette (2 cups), or pasta of choice
1/2 cup TVP (textures vegetable protein), vegan mince, or minced cooked mushrooms*
1 1/2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 1/2 cup tomato sauce
2 tsp fresh basil plus more for garnishing
1 1/2 tsp salt, or to taste**
*Note: I used 1/4 cup dried TVP and soaked it in hot water to yield 1/2 cup **The salt with depend on the seasoning of your tomato sauce since some are already white flavorful
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Steps
1. Cook the pasta until al dente.
2. While the pasta is cooking, heat a pan with the oil. Sauté the onions. Add in the vegan mince or minced mushrooms and cook for another 2-3 minutes until lightly browned. Add in the tomato sauce, dried basil, and leave to boil over medium heat.
3. Add in the salt and season to taste. Add in the orecchiette and mix well until pasta has absorbed some of the sauce, around 4-5 minutes. Turn off heat, garnish with some basil, and enjoy while hot!
@ Los Angeles, California