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Sunday, August 7, 2022

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The Whole Truth About Pasta Noodles

How healthy is your pasta? Did you know that enriched white pasta is completely striped of its nutrients and is chemically bleached. Yes, you read that right bleached. Then there’s whole wheat pasta. But did you know wheat pasta can increase inflammation in the body and disrupts the good intestinal bacteria in your digestive system. So what options do you have?

Well there are quite a few and they actually taste amazing! There’s zucchini organic noodles, spaghetti squash organic noodles, and organic bean pastas. Interested in making your own pasta creation visit the recipes from Explore Cuisine below:

Gluten Free Green Bean and Pasta Casserole Recipe

Ingredients for 4-8 people
  • Kosher salt
  • 1 box (8 oz) Explore Cuisine Organic Edamame & Mung Bean Spaghetti
  • 1 pound green beans, trimmed and cut in half
  • 8 ounces white button mushrooms, sliced
  • 1 cup gluten free chicken or vegetable stock
  • 1 cup heavy cream
  • 2 cups (7 ounces) grated Parmesan cheese
  • Black pepper
  • Vegetable oil
  • 6 shallots, thinly sliced
Preparation 20 minutes + 30 minutes cooking
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the green beans to the pasta and cook for another 4 minutes. Reserve about 1 cup of the cooking water and drain the pasta and green beans.
  3. In a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until they start to brown, about 6 – 7 minutes. Add the stock and cream, bring to a boil, reduce heat and simmer for 2 minutes. Stir in the Parmesan cheese then add the pasta and green beans. Add kosher salt and black pepper to taste. Stir to combine. Add a little pasta water if the sauce is too thick. Pour the mixture into a 9 inch by 12 inch baking dish and bake for 20 – 30 minutes or until heated through and bubbly.
  4. While the casserole is baking, prepare the shallots. Line a plate with paper towels. Pour enough oil into a large skillet to come up ¼ inch. Heat over medium-high heat. Reduce the heat to low, add the shallots and let cook for 12 minutes, the shallots should be quite soft. Raise the heat to high and cook, stirring often, until the shallots are well browned. Remove with a slotted spoon and let drain on the paper towels. Sprinkle with salt. The shallots will crisp more as they cool.
  5. When the casserole is done, scatter the shallots over the top and serve.

Edamame & Mung Bean Pasta With Caramelized Onions & Chestnuts

Ingredients for 4 people
  • 1- 8 oz box of Explore Cuisine Organic Edamame & Mung Bean Fettuccine
  • 1 very large sweet onion, sliced thin
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 2 tbsp brown sugar
  • 1-15 oz pack roasted, peeled chestnuts, chopped
  • 1 cup frozen cranberries
  • 1 tbsp pomegranate molasses (you can also use balsamic vinegar or reduction)
Preparation 10 minutes + 75 minutes cooking
  1. Cook pasta in boiling salted water for 8 minutes . Set aside and let drain well
  2. In the meantime, heat olive oil in a large, deep non stick skillet. Add sliced onions and salt and cook over medium-high heat for 5-7 minutes.Reduce to medium-low and continue cooking for another 45 minutes
  3. Add brown sugar, mix well and cook for another 10 minutes
  4. Add chestnuts and continue cooking for 5-7 minutes
  5. Add cooked organic bean pasta, frozen cranberries and pomegranate molasses, toss well and cook for another 6-8 minutes

Southwestern Black Bean Spaghetti

Ingredients for 1 person
  • 1/4 box Explore Cuisine Black Bean Spaghetti
  • 1/2 zucchini spiralized into “noodles”
  • 1/4 Red Bell Pepper
  • 2 handfuls Baby Spinach
  • 1/4 cucumber
  • 1/4 cup corn (canned in water works great- just rinse them)
  • 1/4 avocado mashed with fresh organic lemon juice
  • 1 tbsp vegan cheese (I used Leaf Cuisine Plain Cream Cheese) pumpkin seeds + dill for garnish
Preparation 30 minutes + 10 minutes cooking
  1. Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes.
  2. Once done, remove from heat, rinse under cool water and set aside.
  3. Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.
  4. Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles. • Combine the ancho and guajillochiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes. • Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper. • Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick. • Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.
  5. Add a few handfuls of baby spinach to a big ‘ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!
  6. Enjoy!

To buy Explore Cuisine Pasta visit your local Publix.

Organic stories:

Avoiding Additives

Milk Mania

 

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