‘Power Pasta’ means high protein, high healthy fat, lots of green leafy stuff, and… low carb.
Tired, hungry and in need of a dinner of high fat and low carb, I stared into the pantry and my eyes landed on the packet of mung bean pasta. A serve of that has 25g of protein and only 17g of carbs.
And in the fridge was kale, broccoli, zucchini and spring onions.
In my head formed a pasta dish that has moved to my top 5 favourite pasta meals of all time.
You will need to choose your own quantities of the ingredients as I just go by feel and sight when I make up something like this. But the following fed two of us.
Half a bunch kale, de-stalked and chopped
1 large spring onion or half a leek, sliced thinly
1 zucchini, sliced thinly
Half a head of broccoli, using mostly just the florets, to the stalks
2 tbsp macadamia oil or non-virgin ordinary olive oil
4 tbsp nutritional yeast flakes
100g mung bean pasta
Put the pasta on to boil.
Stir fry the vegetables in a large fry pan, in 1 tbsp of the oil.
When the pasta is cooked, drain it and then mix the nutritional yeast flakes and the other tbsp of oil. Add salt and pepper to taste.
Toss the pasta through the vegetables and serve it up.