1cupleafy greens of your choice50g, thinly sliced. I like to use broccoli greens
¼cupfresh basil8g, sliced
1teaspoonbalsamic vinegar5ml
½teaspoonsea salt4g
5or so turns of freshly cracked black pepper
Brown rice spirals
Avocado and Walnut Parm for topping
For the Walnut Parm
1cupwalnuts110g
¼cupnutritional yeast20g
1teaspoongarlic4g
½teaspoonsea salt4g
Instructions
To successfully make this dish room temperature, even the leftovers, I want you to combine all of the ingredients except the pasta, the avocado and the walnut parm in a bowl and store it separately from the pasta.
This way you can make as much pasta as you like and then add the yummy mixture directly to it and top it with avocado and walnut parm as you like.
You can even make the mixture a day in advance and store it in the fridge.
When you’re ready to eat, take the mixture out of the fridge and let it sit out while you cook the pasta. When the pasta is done cooking, drain it and then give it a quick rinse with cold water. Enough to stop it from cooking but not enough to make the pasta cold.
Then add the mixture and stir. Put in a bowl or on a plate, top with avo and walnut parm, and bam, it’s the perfect temperature and your noodles won’t be hard and chewy.
You will likely have leftover mixture. Here's a pasta trick that will allow you to have lunch in under 5 minutes.
When you cook your pasta, cook a bunch of it and store the leftovers in the fridge. When you’re ready to eat, boil some water, add the pre-cooked pasta for 30 seconds or so, until its hot.
Drain it, add the mixture and boom - lunch in 5 minutes. Done.
Here’s how to make the Walnut Parm
Place all of the ingredients into the food processor and process until there are no big pieces of walnuts.
Store in a container in the fridge.
Notes
This dish is best served at room temperature. One reason for this is because gluten free pasta is notorious for being dry and tough when it’s cold. The other reason is that the flavors develop better at room temp.