• Home
  • Health Coaching
  • About
  • Recipes
  • Digital & Social Media Consulting
  • Contact
KAT'S CLEAN KITCHEN
  • Home
  • Health Coaching
  • About
  • Recipes
  • Digital & Social Media Consulting
  • Contact

Nourishing Flavors

banza pasta with eggplant tomato sauce

10/12/2018

0 Comments

 
Picture
For when zoodles just won't do the trick! 
Don't get me wrong, I willingly eat zoodles often. It's not to save from carbs or calories, I genuinely enjoy the flavor and texture, as well as the versatility of this fibrous veggie.  

After a busy weekend celebrating my dear friends, Tracey and Alex, wedding, I was craving something heavier and heartier. It also felt good knowing that I didn't have to put on a Maid of Honor dress (at least for another 7 months now!).   After this weekend, my body was really thinking about the nice texture and flavor of Banza pastas. I love how dense their pastas are, and they really taste fantastic. 

I have a collection of their chickpea pastas that I received through work (we are doing a partnership with my company, Maya Kaimal Fine Indian Foods), and they sent me a bunch of their offerings to test out.  I grabbed a box of their cavatappi and got cooking.  

This is so simple to prepare, I would hardly call it a recipe, but here goes! 

Here's what's in this dish: 
  • 1 box Banza Cavatappi (I measured out a portion for one, but choose according to who you are serving. Or go crazy for yourself!) 
  • 1 jar of Rao's Homemade sauce (I love their Roasted Eggplant) 
  • 1 tablespoon olive oil 
  • 1 cup raw spinach 
  • 1 cup chopped mushrooms 
  • Fresh Mozzarella and Romano cheese (optional, but why wouldn't you?) 

Directions:
Boil water and prepare pasta as indicated on box.  While pasta is cooking, slice up desired amount of fresh, raw mushrooms.  Once pasta is cooked (roughly 6-7 minutes), strain or drain and keep some pasta water as reserve.  Add pasta to a nice serving bowl, mix in spinach and mushrooms and 1 tablespoon olive oil and a little bit of the reserved pasta water. Stir together so the spinach wilts.  Add in a serving of the pasta sauce — the heat of the pasta should warm it up, however you can heat it up prior to adding to pasta.  Add in mozzarella and Romano cheese as desired. I tend to continue to add Romano as I eat... no noodle left behind! 



0 Comments



Leave a Reply.

    Katherine bellando

    We have to eat everyday, don't we? 

    Archives

    January 2023
    August 2022
    June 2022
    February 2022
    January 2022
    August 2021
    May 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    September 2019
    August 2019
    July 2019
    May 2019
    February 2019
    January 2019
    November 2018
    October 2018

    Categories

    All

    RSS Feed

Proudly powered by Weebly
  • Home
  • Health Coaching
  • About
  • Recipes
  • Digital & Social Media Consulting
  • Contact