"I'm too busy to cook healthy food" Pasta
So it's really easy when we're busy just to shove a pack of pasta in a post and open up a jar of sauce that's full of additives and sugar.
What if it was just as easy to do it with a healthier version? Why not? Lets go!
I may be a Nutritionist, but you know, I'm a human and I have my pet peeves about cooking. I'm a kick ass cook and I LOVE cooking but I also love the other things I want to do more.
So here's your very easy and super nutritious gluten/wheat free spaghetti. This is also vegan, high protein and packed with crazy amounts of fibre!
This recipe makes many servings (I chose to turn it into 5 serves)
STEP 1: Shove 2 packs of Mungbean pasta and 1 pack of frozen spinach into a pot of boiling water
STEP 2: Throw 6-10 tomatoes, 2-4 capsicum, 1-2 onions onto a baking tray, drizzle with olive oil, sprinkle with salt and bake on 180degrees Celcius (350F) for around 30-40minutes. Cook them until they're golden. Add your own other veg to this mix. I had a senior moment and forgot the garlic. Go and sit down and put your feet up.
STEP 3: Once your pasta and spinach is boiled / soft, strain it and put it to one side. Continue with putting said feet up.
STEP 4: Once your tomatoes etc are cooked, shove them in the pot you cooked the pasta in and add other herbs of your choice (oregano, mixed herbs, smoked paprika, anchovies ....) don't forget to season with salt and pepper. Blend up with a stick mixer in the pot to break it up a little. Allow this to simmer and thicken. OPTIONAL: Add a tin of plain tomatoes to this
STEP 5: Throw the pasta/spinach back into the pot, mix it all together
And serve :). I added Parmesan cheese to the top of mine, but if you're dairy free you can try something like a nutritional yeast based topping.
P.S - The Mungbean Pasta I'm using is by 'Explore Asian Organic'. 15g of plant protein per serve!!!!