Discovering the Happy not-so-Italian Pasta
If you’re a protein lover as I am you might be wondering how you could get your protein fix in on a Meat Free Monday? Here’s the answer: legumes and nuts. Even a better answer would be LEGUME PASTA. Yes, pasta made 100% out of legumes. Nothing else. A totally transparent product with no hidden additives or sugars! This is heavenly news to someone like me who is gluten and grain free plus trying to include more plant based recipes into your lifestyle (because not everyone is able to go fully vegan).
I discovered Happy Earth People pasta a year ago in a health store. The sales lady was so excited when I asked her about it. She said: “It’s magnificent to eat a whole bowl of pasta while in fact you’re just having yummy legumes. No guilt babe”. Ever since that day it’s been my happy taste bud spot. And she was right- no guilt babes! The shop assistant was obviously referring to ‘carb calories’ but it goes even further than that. Here is an earth friendly product made with love in order to lessen the carbon footprint AND supply your body with plenty of nutrients. Basically a happy earth and happy body synergy for you right there!
What I love about Happy Earth People pasta is that it tastes JUST LIKE REAL PASTA! I repeat- it tastes like the real deal. This is causing me to dream up new and healthy recipes for Pasta dishes. The happy obsession is in full force and I’m so excited to share the journey with you! Let’s get Happy! Let’s get Italian!
Sauce (serves 6 people)
1 red oinion (diced)
1 red pepper
6 large courgettes
2 400g cans chopped tomatoes
1TBSP tomato puree
1 tsp paprika
3 tsp cumin seeds
3 tsp cashew nut butter
1tsp Nutritional Yeast (for sprinkling)
Happy Earth People Pasta
½ cup per person
Boil a little bit of water in a pan and add the chopped onion. After about 5 minutes add the red peppers (chopped) and courgette (chopped). Add the remaining ingredients except for the cashew nut butter.
Allow to simmer for 25 minutes.
About 8 minutes before the veggies are ready, cook the pasta according to packet instructions.
Place the cashew nut butter and 100 ml water in blitzer to make a nut milk. Add to the tomato vegetable sauce.
Drain pasta and then stir into the tomato vegetable sauce.
Sprinkle and garnish with Nutritional Yeast and Basil.
You can replace the courgette with other veggies like aubergine.