The flavors that came out of this dish were incredible. I whipped this up in efforts to clean out my kitchen as much as possible before going out on my next grocery run.
Ultra Green Pasta Salad:
-1.5 cups cooked pasta (I used brown rice)
-2 garlic cloves, minced
-1/2 cup chopped onion
-1 tsp oregano
-1 tsp red chili flakes
-Sea salt, pepper and cayenne to taste
-1/2 cup julienned carrots
-3 cups of kale salad mix from Costco (blend of kale, brussel sprouts, green and purple cabbage-feel free to use your own cabbage/kale blend)
-1 can of light coconut milk
-2 heaping handfuls of spinach
-1/8 cup nutritional yeast (optional)
-Cook the pasta as instructed and set aside.
-Heat the garlic, onion and spices in coconut oil until translucent and fragrant.
-Add the carrots and kale mix. Cook as you prepare the coconut milk sauce.
-In a blender, blend the coconut milk, spinach, and nutritional yeast.
-Add the cooked pasta and sauce to the pan and cook for an extra few minutes until the dish is heated through.
-Sprinkle sesame seeds on top and serve hot.
*There is room for another 1/2 cups of ingredients here. I am personally cleaning out my kitchen and was running low on stock, but I would have added a 1/2 cup of another veggie (zucchini, mushrooms, red pepper). Or you could always make 2 cups of pasta 😊. Enjoy!