09/22/2019
Got down on a pan of Orecchiette with a Tomato āMeatā Sauce ššš¾šš¾ RECIPE BELOW
Pasta! One of my favorite foods on the planetš Probably the best thing Iāve learned while studying nutrition is that my love for pasta doesnāt have to go awayšš¾ Especially if Iām using whole grains. Donāt be afraid of carbs even if youāre trying to cut fat/weight. Your choice of macronutrients isnāt as important as your total calorie intake.. (DM me if you need details) What is life if you canāt enjoy some of your favorite foods!? Idk about yāall, 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. SautƩ 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, āŖaround 4-5⬠minutes. Turn off heat, garnish with some basil, and enjoy while hot!
@ Los Angeles, California