I think it's a given that one of everyone's favorite things about fall is the FOOD. I mean, who can resist the colors (HELLO, winter squash!), the flavors (yes, pumpkin pie spice, I'm talkin' about you), and the smells (roasted veggies, a fresh pot of chili...) of this enrapturing season? I definitely can't, which is why FALL has topped my list of "favorite seasons" since I was a wee bitty thing.
Due to my numerous digestive disorders, surgeries, and now restrictions due to surgeries, fall food isn't *quite* as easy (or fun) as it used to be. But don't think for one second that I'm giving up and allowing food allergies and dietary limitations win! I've always loved finding bizarre alternatives to "traditional" foods, and I haven't changed all that much, especially when it comes to recipe creating!
This delicious pasta recipe not only captures the essence of fall on a fork, but is also utterly drool-worthy delicious, and 100% allergy friendly. And yes, I stand behind that 100%: this pasta is vegan, gluten-free, soy-free, dairy-free (implied by vegan), grain-free, paleo, keto-friendly, soft-food diet acceptable, and easily digestible! Plus, aside from coconut, this dish is NUT-FREE, also (some nut-sensitive individuals can tolerate coconut, some can't. The coconut is easily substituted in this recipe, so it can definitely be totally nut free. See substitution options in ingredients list!). And if you're not squirming with excitement enough as it is, from start to finish, this dish takes a grand total of about 15 minutes. Yes, I'm totally serious. And I even cook slow! (What, you don't dance around the kitchen to a-ha and Rick Astley while YOU'RE cooking?!)
Hope you enjoy this super simple, super delicious "Warm Lentil Pasta with Coconut-Asparagus Sauce." And of course, Happy Fall!
Warm Lentil Pasta with Coconut-Asparagus Sauce
*Recipe makes one serving--can easily be doubled, tripled, or batched-cooked
1. 1/2 cup pasta of choice (I used Lensi Yellow Lentil Penne Pasta, linked below)
2. 3 T mashed, ripe avocado
3. 1/3 cup very well-steamed fresh asparagus, chopped (should be extremely soft--can use canned, if desired)
4. 1/3 cup unsweetened coconut yogurt (I used So Delicious brand, but any other non-dairy yogurt will work)
5. 1 tsp liquid coconut aminos (linked below. Can use Bragg's liquid aminos, soy-based, if not sensitive or allergic to soy)
6. 1/4 tsp each onion and garlic powders
7. Ground cumin, to taste
8. For garnish: cayenne, ground turmeric, ground ginger, and black pepper (all optional, but recommended)
1. Cook pasta according to package directions.
2. While pasta is cooking, add avocado, asparagus, non-dairy yogurt, coconut aminos, onion powder, garlic powder, and cumin to small blender (such as a nutribullet...use the small cup) or mini food processor.
3. Blend until smooth. Taste sauce and add more spices/pinch of salt as needed.
4. Drain pasta and place in a medium-sized mixing bowl.
5. Add sauce to pasta and mix well to combine.
6. Serve pasta warm, as desired, alongside veggies or sides of choice, garnished with cayenne, ground turmeric, ground ginger, and black pepper (if desired.)
Also, for those that have asked, I AM doing better (thank you everyone for your prayers!), and I AM seeing clients again! Feel free to email me if you have questions or would like to set up an appointment. I so greatly appreciate everyone's love and support for me over this incredibly difficult season. I'm trusting and believing things are on the upswing, but could definitely still use some prayers for healing of emotional trauma and PTSD, as well as for no more complications. Love and light to all!
Until next time...stay healthy, happy, and hopeful!
In Health Because of Him,
Dr. Anna R. Johnson, ND/CNS