Table Of Content
- Handful of basil leaves
- 1 tbsp Nutritional Yeast
- Juice from 1 lemon
- 1 Avocado
½ cup plant milk
1 cup wheat pasta
- 3 cups water
- Pinch of salt
- 1 red bell pepper
- 1 cup broccoli florets
- 1 cup chopped mushrooms
- Pinch of pepper
- Salt to taste
Vegetable Stir fry:
Add all sauce ingredients to a blender and blend to a smooth paste.
Cook pasta as per the package instructions. Avoid using oil to cook your pasta, use extra water instead to prevent your pasta from sticking to the pan. Once cooked immediately give the pasta a cold water dip to stop it from over cooking.
Chop vegetables into bite size pieces. Pre-heat a pan and saute all the vegetables. You don’t have to add oil as the mushrooms will leave out enough water for the rest of the vegetables to cook. Add a pinch of pepper and salt. Cover with a lid and cook for a minute. Once cooked set the vegetables aside.
In the same pan, add in avocado sauce. Add more plant milk if the sauce is too thick.
Stir the sauce for a minute and then add in the cooked pasta. Mix till the pasta and sauce are well combined.
Serve this in a bowl along with the sautéed vegetables.
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