there are many factors that indicate the start of a new hockey season. one of those is the amount of pasta I buy + prepare! have to keep the hubs fueled up! I try to ensure he gets a variety of nutrients in each pasta dish, so no two pasta’s are the same….well that is the goal!
to add variety I use different types of pasta + whole grains (usually gluten free options), veggies, protein sources (animal + plant based), sauces, as well as nuts + seeds.
I think it is safe to assume there will be many more pasta dish recipes to come ….
so without further adieu, this is how yesterday’s pesto pasta looked….
Ingredients:
- brown rice pasta
- 1 cup of mushrooms (I used a mixed variety)
- medium onion
- 1/2 cup zucchini
- 1/2 cup chickpeas
- 2 cloves of garlic
- 1/2 cup pesto sauce
- goat cheese
- handful of fresh sprouts
- approximately 1 Tbsp fresh basil (rough chopped)
- handful of raw walnuts
- S.S + P to taste
Method:
- bring a large pot of water to a rolling boil. add pasta and reduce heat to med-high and cook for approximately 10-15 minutes. follow the instructions on your pasta. I prefer the pasta to be slightly al dente.
- in the meantime, add mushrooms to a pan on medium heat. I usually add a little splash of water instead of oil to cook the mushrooms.
- once the mushrooms release their water + soften up a bit then add the onions. cook until the onions are translucent, about 5 minutes.
- while the mushrooms + onions are softening up, mince the two cloves of garlic.
- when the pasta is cooked, add the mushrooms, onions, minced garlic, chickpeas +pesto sauce. combine well.
- plate your pasta combination. top with sprouts, basil, walnuts, goat cheese + S.S + P to taste
I promise, this will satisfy even the hungriest of men, women + children 
