“Pasta” Primavera with Garlic Cream Sauce
This was a fridge/ pantry clean-out gone well! We had a jam-packed weekend, and I didn’t didn’t get around to doing all my grocery shopping. Alas, we had some pork chops and zucchini that HAD to be cooked or thrown out. So what to do?
Fortunately, there’s a few staples I’ve learned to keep on hand at almost all times…provided I don’t have multiple jam-packed weekends back to back and never hit the store (in which case, hello Amazon!). Here’s a few of the things I always try to keep in stock:
Coconut Oil, Avocado Oil, Olive Oil
Sweet Potato Glass Noodles, Cassava bread
Coconut Flour, Tigernut Flour, Cassava Flour, Arrowroot Flour
Sweet Potatoes, Kale, Spinach, Carrots, Plantains, Cauliflower, white and red onions
Pasture Raised Eggs (reintroduction)
Vital Proteins Collagen Peptides
Coconut Milk, Coconut Cream, Coconut Butter
AIP Compliant spices
Fortunately, some of these items helped me use the zucchini and pork and save them from the garbage! We just seasoned the pork with some sea salt and garlic powder, and threw it on the grill. The pasta primavera required a little more thoughtfulness, and here’s the how-to:
•1 package sweet potato glass noodles, 3 oz.
•1 can full fat coconut cream
•1 tbsp coconut oil
•1/4 cup finely diced white onion
•4 garlic cloves, minced
•1/2-1 tsp sea salt to taste
•1 tsp onion powder
•1- 1/2 tsp garlic powder to taste
•Fresh Parsley for Garnish
•1 carrot, slivered
•1 small zucchini, sliced and quartered
•1 cup Baby Kale
Bring a medium pot of water to boil. Add the noodles and boil for 6 minutes. While they are boiling, prep the veggies.
When done drain and rinse with cold water.
Add 1/4 tsp of coconut or olive oil to the noodles to prevent sticking together. Set noodles aside.
Warm the coconut oil in a skillet. Add the diced onion and cook until soft and transparent.
Add the minced garlic and cook until fragrant.
Add the coconut cream and seasonings and simmer for about 5 minutes.
Add the zucchini and simmer until they are just-tender.
Add the carrots and cook until tender.
Fold in the noodles and cook for about 5 minutes.
Stir in the kale just before serving.