I think most all of us crave carbohydrates more in the cold, still of winter. This isn’t necessarily a problem, and in fact, if done right, carbohydrates actually help boost our “feel good” neurotransmitter levels and can lead a to greater state of seasonal balance.
This is a simply delicious “comfort food” recipe that makes use of nutrient rich ingredients to add flavor rather than depending on dairy. If you can tolerate dairy, feel free to add some quality Parmesan on top, but it is just as good without! And its ready in less than 30 minutes!
Serves 4
Preparation time 5 min
Cook time 20 min
8 ounces gluten free Penne or Macaroni pasta (typically ½ a bag)
3 tablespoons virgin olive oil
½ cup pistachio nut pieces
¼ a raw jalapeño (use more or less depending on your “spicy” tolerance)
2 tablespoons gluten free Brewers Yeast
¼ of a bunch of Italian Parsley, stems and all
Pinch of black pepper
¼ cup chopped green onion
¼ cup chopped red bell pepper
Preheat oven to 425
(Topped with Parmesan cheese)
Cook pasta about 2 to 3 minutes LESS than directed.
Rinse will cool water, place in a large mixing bowl and pour olive oil on top. Mix to coat so that pasta does not stick together.
Combine nuts, jalapeño, Yeast, black pepper and parsley into a food processor. Mix with regular blade until finely ground.
Combine contents from food processor, with pasta, green onion and bell pepper. Mix to combine ingredients.
Transfer this mixture to and 8X5-baking dish. Cover with foil and bake 10 minutes. Remove from oven and enjoy!
Please leave us some comments on how this recipes turned out for you!
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