Green Truffle Spinach Pasta

I always have an abundant amount of veggies in my fridge. You can make anything as long as you have veggies, my staples are asparagus, mushrooms, celery, carrots and zucchini, lemons and limes. I buy these items every time I grocery shop . If you have these staples along with rice, noodles or quinoa you should have the potential to be able to whip up a yummy healthy meal at anytime. I also always have beans, raw cashews and canned tomatoes. Did you know that you can use lime in place of salt, it helps reduce your need for salt in a recipe.

I added my ingredients to my favorite staple noodles, These noodles called  Vegetarjen Spinach Noodle, and no I didn’t spell that wrong, Makes me laugh every time. The noodles only contain 3 ingredients ( flour, water and spinach extract) I also find them light and easy to digest.  (Purchased at the Urban Fare)

 

Green Truffle Spinach Pasta (Serves 2)

1/2, Zuccini

1 stem, Broccoli

1/2 bunch, Asparagus

2 stalks, Celery

1 portion of  (Sparkle Vegetarjen Noodles)

1/2, Fresh Lime

1/4 cup, white truffle oil

 

For the Cream Sauce

1/2 Cup Raw Cashews

1/4 Cup Water

 

 

Boil pasta until tender, do not over cook; (about 5 min) in the meantime make your cream sauce and coat your frying pan with olive oil placing pan on med/low heat.

Chop veggies and place them in a the pan tossing them with the  noodles, add your lime juice and turn up your stove temperature to med/high heat, cook until veggies are tender (about 3 min) add your truffle oil and cream sauce but only when you feel your veggies are tender, serve with salt and pepper.

 

 

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