It’s been awhile since I have shared a delicious pasta dish hasn’t it? Well maybe you didn’t notice, but it has. I believe my last one was at Christmas time, and it’s still one of our favorites!
This one is just as delicious and too good not to share. Lucky you!
Actually I have ErinEatsWhole to thank. She has great recipes but when I saw her to a live instagram video making this earlier this week, I thought I need to make this!
Not only do I have a surplus of beans on hand right now which is one of the main ingredients in this pasta sauce, I also have an extra loooongish run scheduled for Friday (more on that later). And I also love everything lemony……espeically in a light pasta sauce.
This pasta dish is delicious, light, dairy free, and has a decent amount of protein due to the white beans and chickpea pasta. Plus it’s loaded with veggies. This is perfect for evenings before a long run which is when I prefer to take in the majority of my carbs.
I am not sure if many people know about carb cycling but I encourage you to check it out. It’s definitley not just for athletes but I have found if I steadily increase my carbs through-out the day, I feel better and have more energy the next morning to run. My friend Ellie is really good at teaching this…she’s the expert, not me.
Once you get the hang of it, it’s really not that difficult. For example, after I break my fast, I usually have a green smoothie with minimal net carbs. At lunch, I’ll probably have 2 servings of carbs….and at dinner 3 to 4. My fat grams are just the opposite. They descend as the day goes on.
Most recently I also started incorporating 2 low carb days back to back and regular macros days the remainder of the week with ascending carbs throughout the day. I am not perfect by any means and I truly believe everyone needs to discover what works best for them.
But if my chance you are have a long run in the morning, or even if you do not, I hope you will try this and if you do, let me know what you think.
CREAMY NON DAIRY LEMON PASTA WITH ROASTED BROCCOLI
INGREDIENTS:
- 12 ounces of pasta of choice
- Avocado oil
- 1 can of Cannellini Beans
- 1 onion, diced
- 3 to 4 garlic cloves
- 1 cup of bone broth or vegetable broth
- 3/4 cup non-dairy creamer
- juice of one lemon
- 1 teaspoon dried rosemary or use a handful of fresh
- 2 tablespoon arrow root powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups or more of previously roasted broccoli
- Lemon slices for garnish and Fresh Parm optional
DIRECTIONS:
- Cook Pasta according to directions and drain.
- Sauté half of your onion with 2 cloves of garlic in about 2 tablespoons of avocado oil until soft, about 5 minutes.
- Add one cup of stock of choice, 3/4 cup non dairy creamer or milk of choice, juice of one lemon, fresh or dried rosemary, 2 tablespoon arrowroot powder, and one cup of beans. Cook about 5 minutes. Pour into your blender and puree till smooth.
- Sauté other half of your onion with 2 more cloves of garlic in two more tablespoons of avocado oil. Add roasted broccoli.
- Add drained pasta, sauce from blender, mix it all up, top with fresh more lemon juice and freshly grated parmesan if desired.
What is your vegetarian favorite pasta dish?
Are you running a virtual race over the holiday weekend?
What is your tradition on Memorial Day weekend and has it changed due to COVID?
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