Quinoa Shell Pasta with Garlic Jalapeno Sauce
Try this Quinoa Shell pasta with Garlic Jalapeno sauce recipe.
Try this Quinoa Shell pasta with Garlic Jalapeno sauce recipe.
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 1 tablespoon nutritional yeast
- 2-2.5 cups cooked quinoa shells or other pasta of choice cooked according to instruction
- 2 teaspoons extra virgin olive oil or other oil or choice (or
- 1 large carrot peeled and sliced
- 1/2 a large red bell pepper sliced
- 1 medium tomato chopped small
- 1 teaspoon dried basil or parsley
- 2-4 tablespoons ground raw cashew(more for thicker sauce)
- 2 tablespoons flour(i used wheat use any neutral flour or cashew flour)
- 1/2 cup coconut milk or other non dairy milk of choice
- 1/2 jalapeno(or to taste or leave out for plain white
- 3-4 cloves of garlic(use roasted garlic for a roasted
- 1 tablespoon extra virgin olive oil (omit for oil free)
- use roasted garlic instead of raw garlic.
- add a teaspoon of onion flakes
- use ground white pepper to taste instead of jalape
- add a generous pinch of fresh grated nutmeg.
- Carbohydrate 5.72980499999999 g
- Cholesterol 0 mg
- Fat 0.933229999999999 g
- Fiber 3.10024999809265 g
- Protein 5.61687499999999 g
- Saturated Fat 0.0983899999999999 g
- Serving Size 1 1 recipe (15g)
- Sodium 7.07199999999999 mg
- Sugar 2.62955500190735 g
- Trans Fat 0.22149 g
- Calories 46 calories
Step-by-step
- Blend all the ingredients of the Jalapeno garlic Sauce until smooth and keep ready.
- In a large pan, saute the veggies for 4-5 minutes. (Saute in vegetable broth to make Oilfree)
- Add the pasta, salt, dried basil, tomatoes and sauce and mix well.
- Cover and cook for 4-5 minutes on low heat until the sauce begins to boil and thickens.
- Taste and adjust salt.
- Stir and cover for another 2 minutes.
- Serve hot. Top with non-dairy Mozzarella or bread crumbs or white pepper or serve as is.
A Flavorful Twist on Pasta Night: Quinoa Shell Pasta with Garlic Jalapeño Sauce
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to get dinner on the table before everyone collapses from exhaustion. But I've discovered that even amidst the chaos, there's room for creativity and flavor in the kitchen. This Quinoa Shell Pasta with Garlic Jalapeño Sauce is my go-to recipe for those nights when I need something quick, satisfying, and bursting with zest.
The beauty of this recipe lies in its simplicity and adaptability. The quinoa shells provide a hearty, protein-packed base, while the vibrant garlic jalapeño sauce adds a delightful kick. I love the subtle heat of the jalapeño, balanced perfectly by the creamy richness of the coconut milk and the earthy notes of the garlic. The best part? It's incredibly versatile. You can easily customize it to fit your dietary needs and preferences. Feel free to experiment with different vegetables, spices, and even types of pasta.
One of the things I appreciate most about this dish is its versatility. Sometimes I'm in the mood for something a little spicier, so I’ll add a few extra slices of jalapeño. Other times, I prefer a milder flavor profile, and I simply reduce the amount or even leave it out completely. I've even experimented with adding roasted red peppers for a smoky sweetness, or spinach for an extra boost of nutrients. The possibilities are endless!
The preparation itself is straightforward and requires minimal effort. While the quinoa shells are cooking (I usually opt for pre-cooked to save time!), I whip up the sauce in a matter of minutes. The blending process is incredibly simple, and the result is a smooth, flavorful sauce that coats the pasta beautifully. The whole cooking process typically takes around 15 minutes, making it ideal for busy weeknights. This is crucial for a working mom like me, as efficiency in the kitchen is paramount. I can have this ready and on the table in under half an hour, and my kids love it, which always makes it worthwhile.
Beyond the convenience, this dish is also incredibly healthy. Quinoa is a complete protein, meaning it contains all nine essential amino acids, making it a fantastic source of protein for vegetarians and vegans alike. The vegetables add a wealth of vitamins and minerals, while the coconut milk provides a healthy dose of fats. It’s a guilt-free meal that satisfies both my hunger and my desire for nutritious food. I often make a double batch to have leftovers for lunch the next day – it reheats beautifully.
Beyond the Recipe: Embracing the Everyday
This recipe is more than just a meal; it's a symbol of embracing the everyday moments. It represents my commitment to providing my family with healthy, delicious food, even when time is tight. It's a reminder that simple ingredients and a little creativity can lead to extraordinary results. And most importantly, it's a way to connect with my family over a shared meal, creating lasting memories in the midst of a busy life.
I encourage you to try this recipe and make it your own. Experiment with different flavors, adjust the spice level to your preference, and add your own personal touch. Cooking should be fun, and this dish is the perfect canvas for culinary exploration. So, go ahead, embrace the flavors, and enjoy a delicious and satisfying meal that will leave you feeling energized and ready to tackle whatever the day throws your way.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for extra heat.
- Add some greens: Stir in a handful of spinach or kale during the last few minutes of cooking.
- Make it creamy: Add a dollop of vegan cream cheese or cashew cream for a richer sauce.
- Boost the protein: Add cooked chickpeas or lentils for extra protein.
- Get creative with toppings: Experiment with different toppings such as toasted nuts, seeds, or fresh herbs.
I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!
