Marinara or cheese sauce?
This seemed to be the toughest question I faced as a five year old… well, along with whether I wanted ice cream or an otter pop (spoiler alert: unless the otter pop was pink or blue, I went with a nice bowl of vanilla bean ice cream).
Like I’ve said in probably all my pasta recipe’s- I’m a big proponent of pasta. Along with oatmeal, I consider it to be one of my “carb comfort foods”- a carbier food I’d whip up in a heart beat when I’m feeling down. To be honest, I’d whip up pasta ANY time, and I don’t need to be “down” to make some 😉
Recently, I’ve been stressed to the max because of school, and when I’m stressed, I crave pasta. However, I also need protein and fiber, along with carbs, to get me through hours of studying (see my snapchat: tennishealthfit for proof). That’s why I love Modern Table Meals– they make lentil pasta’s that are both filling and delicious. Filled with protein and fiber from the lentils, I know that I’m fueling my body with everything it needs to ace my next final.
With summer coming up, people seem to be so focused on summer bodies and are cutting out carbs as a result. News flash people- CARBS ARE NOT THE ENEMY. Your body needs carbs to produce energy, so by cutting down the carbohydrates, you can’t perform as well and won’t see the results you desire. Plus, you’ll constantly feel sluggish and like “bleh”, which isn’t a fun time. Point of that mini rant- eat the pasta. Eat the oatmeal. Eat all the carbs you want, and don’t fear them just because certain ones have a bad rep.
This pasta dish is perfect for your next spring / summer picnic. It doesn’t take much time to make, and with mothers day coming up, I HIGHLY suggest you make this. Plus, the “cheesy sauce” will win even the pickiest person over.
- 1 bag Modern Table Meals Lentil Pasta* (or pasta of choice)
- 1 pound frozen shrimp, tails off
- 1 cup sundried tomatoes
- 1 cup greek yogurt
- 3 tbsp nutritional yeast
- 1 tsp coconut oil, for cooking the shrimp
- 1 pound brussel sprouts, sliced
- 1 yellow onion, diced
- 1 tomato, sliced
- 1 tbsp olive oil
- ¼ tsp salt
- 1.) Cook the pasta according to the directions.
- 2.) When ready, strain the water but keep the pasta in the pan. Add in your cheese sauce, sundried tomatoes, and shrimp. Mix well with the pasta and let sit while the veggies cook.
- 3.) Once the veggies are ready, add your pasta, mix with everything else, and enjoy!
- 1.) Pre-heat your oven to 450 degrees F.
- 2.) In a bowl, toss your brussel sprouts, onion, and tomato with the salt and olive oil.
- 3.) Spread out on a lined baking sheet and stick in the oven for twenty-30 minutes, or until the brussel sprouts are crispy.
- 4.) Once ready, remove from the oven and let them cool for five minutes. Toss with the pasta and enjoy!
- 1.) In a bowl, add your nutritional yeast and yogurt. Mix well with a spoon.
- 2.) Once the pasta is ready, combine the two in the pot and let cool while the veggies are cooking.
- 1.) Melt your coconut oil on a medium heat on a skillet.
- 2.) If your shrimp still have the tail, de-tail your shrimp. If not, ignore this step.
- 3.) Once the oil has melted, cook the shrimp on the pan until crispy. Once cooked, turn the pan off, combine the shrimp with everything else, and enjoy!
What sauce did you always like? For me, I was more of a pesto gal.
*NOTE*- Modern Table Meals sent me their pasta to review and create recipes with. While they are sponsoring this post, all opinions are my own and I truly love their products.
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