Guess what everyone? The Eighty Twenty eMagazine will be coming out very soon. I am so excited to contribute to this exciting project. I made Spicy Pumpkin Chili, Cider Squash Soup and Peppermint Fudge for the issue. I also created a customizable winter face oil for different face types. I have been using the face oil for two months and absolutely love it. The magazine will also be full of interviews, product reviews, essays, more recipes and natural beauty concoctions! To get ready for the release, I am sharing my first recipe contribution to The Eighty Twenty, roasted red pepper pasta.
Who doesn’t love Italian food? After going Paleo almost two years ago, I still miss pasta every once in awhile. I avoid Italian restaurants at all cost because a big bowl of spaghetti looks so much better than a salad. Unfortunately my body would hate me if I ate the pasta.
I am a huge fan of spaghetti squash, but I’ve been very curious about other types of pasta replacements. I recently invested in a spiralizer and couldn’t be happier with the purchase! You truly get the fork spiraling feel of pasta. Instead of going the classic route of zucchini noodles, I thought this roasted red pepper pasta needed a little bit of a sturdier noodle to hold up to this sauce. Sweet potato noodles pair perfectly with the creamy roasted red pepper sauce.
Ingredients
- 2 medium sweet potatoes, peeled and spiralized
- 2 tbls ghee
- 3 garlic cloves minced
- 8 oz white mushrooms, sliced
- 12 oz jar roasted red peppers, drained
- 2 tbls full-fat coconut milk, cream from the top
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 4 basil leaves, chiffonade
Directions
- Pop coconut milk in the freezer.
- Melt ghee in a large skillet over medium heat.
- Add in the minced garlic and cook until fragrant.
- Toss in the mushrooms and stir until fully coated. Cook for 10-15 minutes until mushrooms have cooked down.
- While the mushrooms are cooking down, blend roasted red peppers in a blender until smooth. Mix red peppers into the skillet.
- Scoop two tablespoons of coconut cream from the top of the cold can and add to sauce.
- Bring to a simmer and cook for another couple minutes. Season with salt and pepper.
- Toss in the sweet potato noodles and coat with sauce. Cover and cook for 15 minutes, stirring occasionally until noodles have softened. Sprinkle with basil. Serve!
- 6. If you don’t have a spiralizer, you can use a julienner or potato peeler to create “noodles.”
Enjoy!
x vanessa
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