Peanut Pasta {G.F}
This pasta is easy and so delicious. While filling, this recipe will not weigh you down! A perfect lunchtime meal that's not only easy but kid tested and mother approved.
My Story
I love peanuts and always have however for the last ten (plus) years I was actually allergic to them, I mean severely allergic! It was brought on by my already compromised immune system, poor diet (I know this now), and my 2nd pregnancy. As we all know, pregnancy changes everything about a woman's body! This is actually the moment I started truly considering everything I put on my body and what I eat or drink. I read every label, researched multiple 'hidden' ingredients, and began eating well for the first time in my life. Though now I was allergic to nuts! Fast forward ten (plus) years later and after so much work on restoring healthy bacteria into my body through a multitude of clean, raw, and natural foods, I am no longer allergic to nuts (with the exception of walnut and hazelnut). So now, I just want to eat everything with peanuts or pistachios, almonds, and more!
the recipe
1 package gluten free pasta
1 1/2 C full fat coconut milk
1/2 C peanut butter (creamy)
1 tsp dried garlic pieces
1 tsp dried oregano
1 small yellow onion
1 large spring onion
1 tsp black sesame seeds
Salt & pepper to taste
the directions
Step 1
Begin by cooking your pasta in a large stock pot. Rinse with cool water and return to your stock pot. Drizzle olive oil on top and set aside while you prepare the following steps.
Step 2
Next, using a large non stick pan, set onto medium heat with olive oil and allow to heat. Once heated, sauté your yellow onion until translucent.
Step 3
Add coconut milk and peanut butter stirring thoroughly until mixed well then turn down the heat onto low-medium. Add cooked pasta, garlic, oregano, salt, and pepper. Mix to distribute ingredients evenly.
Step 4
Serve into bowls {our favorite are coconut bowls} and top with black sesame seeds, green onions, and additional salt & pepper to taste. Enjoy!