[vc_row][vc_column][vc_column_text][mark style=”paragraph”]We support Green Monday – try one of these delicious recipes and you won’t miss the meat, dairy and eggs either!!![/mark]
Come into Thrive for your spinach or beetroot pasta or our delicious gluten free pastas – red lentil or chickpea!
[mark style=”text” color=”#8ebebb”]Pasta sauce #1 (nice with spinach pasta)[/mark]
Fresh baby tomatoes, basil and lemon zest
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, peeled
- 250g/1 punnet baby tomatoes
- 80g/Quarter cup chopped almonds
- 1 cup loosely packed fresh basil leaves
- Salt and pepper to taste
- Zest of half a lemon
Directions
Cook the pasta in a large pot of salted boiling water as per package instructions. In a pan large enough to fit the cooked pasta, heat the olive oil on low heat. Add garlic cloves, cook till fragrant. Remove the cloves before they turn brown. Add the baby tomatoes, cook for 3 minutes, they may start to wrinkle and blister, add the chopped almonds and most of the fresh basil, keeping some of the basil for last minute dressing. Drain pasta, keeping 80ml/quarter cup of cooking water aside. Toss pasta through tomato sauce. If necessary add a little of the pasta cooking water into sauce to loosen if too thick. Serve pasta with extra basil and a grating of fresh lemon zest.
[mark style=”text” color=”#8ebebb”]Pasta sauce #2 (nice with beetroot pasta)[/mark]
Mushroom coconut cream sauce
Ingredients
- 1 tablespoon coconut oil
- 1 punnet/200g button mushrooms, sliced
- 1 clove garlic, crushed
- 1 green chilli, optional
- Salt and pepper to taste
- 200ml coconut cream
- Half a bunch of fresh coriander, leaves only
Directions
Cook the pasta in a large pot of salted boiling water as per package instructions. In a pan large enough to fit the cooked pasta, heat the coconut oil on medium heat. Add mushrooms, garlic and chilli (optional) and cook until fragrant, about 3 minutes. Add salt and pepper to taste. Add coconut cream and bring to gentle simmer, not boiling. Drain pasta, keeping 80ml/quarter cup of cooking water aside. Toss pasta through mushroom sauce. If necessary add a little of the pasta cooking water into sauce to loosen if too thick. Serve with fresh coriander leaves and extra chopped chilli if desired.[/vc_column_text][/vc_column][/vc_row]