Pasta can be made with all sorts of combos. Get creative!
Based on the many horrible foods that we probably shouldn't be consuming, I have made an effort to introduce healthier substitutes for the foods that I do love. One being PASTA! So walking through Wholefoods, I came across beet noodles and squash noodles. I couldn't make up my mind on which I wanted, so I purchased both. I decided that pasta made from beets and squash would save me from eating a bowl full of carbs. Not to mention, have a better impact on my health and whoever else would be sharing this meal with me. Surprisingly, it tasted better than I expected. I would never get rid of real pasta, but this is def a good twist if you are on a low carb regiment. Healthy food doesn't have to be tasteless and boring! Some benefits that I discovered during my exploration for dinner purposes was:
Beets are high in vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects which benefit the women who plan on becoming mothers one day.
Squash helps improve the quality of your sight, skin , strengthens the immune system, prevents cancer, manages symptoms of diabetes, builds strong bones, protects heart health, prevents inflammatory conditions, treats arthritis, eliminate ulcers, eliminates parasites and infections, increase prostate health, also protects against birth defects, boosts respiratory health, and reduces blood pressure. With all those benefits, why wouldn't anyone want to consume a bowl of this stuff.
2 1/2 tablespoons unsalted butter 1-2 green onion shoots, diced 2 garlic cloves, minced 1 packaged of beet noodles (roughly 2 cups) 1 package of squash noodles (roughly 2 cups) 1/4 cup chopped fresh parsley 1/2 cup Mozzeralla cheese 1 avocado 3/4 cup of cream or wholemilk (can be low fat)
1/2 cup of chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup freshly grated Parmesan cheese
1 bouilllon cube
Kosher salt and freshly ground black pepper, to taste
Step 1: Start off by cutting up your avocado in cubes and placing it into the blender with a pinch of salt and pepper and the bouillon cube. You then will add your chicken broth to the avocado and blend them together. Depending on if you like a thicker consistency or not, add less or more broth. In 30 seconds, your avocado base sauce is ready to use for later.
Step 2: In a large nonstick skillet, melt butter over medium heat. Add garlic and onions and cook until lightly toasted. This will take approximately 5-6 minutes. Then add cream or milk and 1/2 cup of shredded mozzarella cheese (or any cheese of choice). Stir until combined and smooth. Once smooth, add avocado mixture you made mix until sauce is smooth and everything is combined. Then add the dried thyme and dried oregano. This is also when you would want to add your extra salt, pepper and whatever seasonings to enhance the sauce to your liking.
Step 3:Add squash noodles and beet noodles to your skillet. Toss to combine everything together. Cook until warmed through. You don't want to let the noodles cook too long so they don't get soggy.
Step 4: After about 3-4 minutes, turn the heat off and start plating. Once you are done plating your portion that you will eat and serve, sprinkle some Parmesan and parsley on top. You can add any additional garnishes you would like
I accompanied my colorful plate of noodles with some baked chicken. I have also made the version where I add diced chicken before adding the Alfredo sauce. It is yummy either way. This dish is great with any meat of your choice. I would even suggest salmon fillet. You can also eat without adding meat. ALSO feel free to add any other spices of your preference to satisfy your palette.