veganfoody:

Sweet Potato, Coconut Milk, & Roasted Chili Ravioli

fuckyeavegans:

Quinoa Pasta with Creamy Avocado Arugula Sauce

www.picturespupsandpies.blogspot.com
Ingredients
8 ounces quinoa veggie curls pasta
1 medium avocado, halved, peeled, and seeded
1 1/2 cups baby arugula leaves
1/2 packed cup fresh basil leaves
2 tablespoons fresh lime juice (from 1 lime)
1 clove garlic, peeled and smashed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium tomato, diced
1/2 cup sliced almonds, toasted (optional)

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocado and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the tomatoes and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

(Source: )

healthylivingforyou:

myhealthmyinspiration:

Mint and Mango Marinated Zucchini Pasta

Ingredients:

 

• 2 Zucchinis (63)
• 1 mango medium size (130)
• 4 tbsp olive oil (477)
• 15 leafs fresh mint (4)
• 1-inch fresh red chili (3)
• 2-inch fresh ginger (14)
• a pinch of salt & pepper (2)

Directions

Wash the zucchinis and slice them very thinly. Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth. Pour the mango mint marinate over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts. Makes 4 servings (as a side dish). 

Nutritional information per serving : 173 calories; 1.9g sat fat; 0mg cholesterol; 5mg sodium; 47% Vitamin A; 54% Vitamin C;

I must try this!!

(Source: lowcalorierecipes)