This is one of my favourite go-to meals since it’s so easy to make, eat and is SO TASTY! Nutritious and high in protein, this will quickly become a staple in your household like it is in ours! I also show you how to make a vegan nut cheese crumble as well.
It’s a fun recipe to mess around with. Try different combinations and tag me on insta with your creations! @SimnettNutrition
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RECIPE – please note I didn’t measure anything so these measurements are not that accurate.
COOK Pasta in boiling water (I used lentil pasta mixed with brown rice) using directions on the package – usually 8-9 minutes.
While that is cooking
1/2 red onion, chopped
a handful of cremini mushrooms, roughly chopped
a handful of cherry tomatoes
5-6 (or more!) brussel sprouts, shredded
simmer together in a large pan until cooked through.
Add pasta sauce of choice (we used organic tomato & basil sauce) and simmer.
When the pasta is cooked, strain and immediately add to the simmering sauce. Stirring around to make sure all the pasta gets coated with sauce. Remove from heat and serve hot with nut cheese and fresh basil on top!
NUT CHEESE RECIPE – PLEASE NOTE – I did not measure my ingredients so these measurements are approximate.
3 tbsp sunflower seeds
1 tbsp almonds
1 tbsp pumpkin seeds
1 tbsp flax seeds
1/3 cup nutritional yeast
1 tbsp raisins
a pinch of salt
1 tsp garlic powder
1 tsp onion powder
0.5 tsp smoked paprika
blend together well in a blender (I used my magic bullet)
put on top of pasta (or use with anything). Enjoy!
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I am Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
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