I love making quick, healthy pasta dishes that my kids enjoy. I figured, the lemon dill sauce will give the pasta a refreshing touch since it is really hot these days. It was just the perfect sauce for it also because the pasta absorbs some of the flavor and makes the recipe even more tasty.

One thing I love is that pasta recipes are very versatile. If you don’t like some of the veggies I used go ahead and use any of your choice. Anything goes.

This lemon dill pasta recipe will also keep well in the fridge so if you have left overs  like I did they will be great the next day.

For this recipe I used this new chickapea pasta that was nothing but sensational. This chickapea pasta is made with only 2 ingredients. Lentils and chickpeas, how awesome is that! Thus it is vegetarian, vegan, gluten free and suitable for everyone and anyone. The nutrition content is far more superior than regular pasta so from now on I think I will consuming it more often. Some key facts about this pasta:

• Nothing artificial. No added sugars. Only chickpeas & lentils.
• Chickapea Pasta contains 27 grams of protein and 13 grams of fiber per 3.5oz serving.
• It is gluten free, vegan, organic, kosher and non-GMO, making it a healthy addition to any meal.
• Chickapea Pasta tastes like pasta – the stuff you love and crave.

If you want to find out where to buy the chickpeas pasta make sure you visit this link to find out a source near you.

Enjoy!

Lemon dill pasta

Miryam's original recipe

Yield: 6 servings

Ingredients:

• 16 oz chickapea and lentil pasta
• 9 oz shredded red coleslaw
• 8 oz fresh broccolini
• 16 oz cherry tomatoes
• 1 oz fresh dill, chopped
• 3 tsp olive oil

Sauce

• 1 cup half and half
• 2 tbs dijon mustard
• 4 lemons, juice
• 1/2 tsp celtic salt
• 1/2 tsp fresh crushed pepper

Directions:

Cook the pasta according to package instructions.

While the pasta cooks, in a small mixing bowl add the sauce ingredients and combine. Set aside.

In a large saute pan add the olive oil and tomatoes and cook for 3-5 minutes until they start to char. Set aside. Add the broccolini and coleslaw to the pan and saute for 3-5 minutes.

In a large bowl add the pasta, tomatoes, coleslaw mixture and sauce. Combine and serve immediately.

The post Lemon dill pasta appeared first on Eat Good 4 Life.

I guess you can say that we love mushrooms at our house and this broccolini and mushroom stir-fry is just an example of a loaded mushroom recipe. I guess this recipe is not for non mushroom lovers.

Since we don’t eat much poultry and meat I like using mushroom quite often. They have a meaty texture and if prepared correctly they are just simply delicious.

I have served this recipe with both quinoa and brown rice, so which ever you like best you can do. I think pasta and even grilled chicken will complement this recipe rather well so the sky is the limit.

For this recipe I used black bean sauce but hoisin, and oyster sauce will also work so use which ever you prefer. Just make sure it does not contain MSG which is not good for you at all.

This broccolini and mushroom stir-fry is great because it is super quick to put together. Make sure you buy sliced mushrooms, as this way you will save a lot of time. Whole mushrooms are cheaper but not much more. I think the extra cents for sliced mushrooms is well worth it.

Let me know if you get to try this recipe and in case you like mushrooms here is another similar recipe I made not long ago. Also super quick and delicious. This mushroom ragout recipe however has white wine. My kind of ingredient.

Enjoy!

Broccolini and mushroom stir-fry

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

• 2 shallots, chopped
• 20 ounces sliced mushrooms
• 8 oz broccolini, bottoms trimmed
• 3 tbsp ginger, chopped
• 3 tbsp olive oil
• 3 tbs black bean sauce, hoisin or oyster sauce
• 1/4 cup rice wine vinegar
• 1 tbsp sesame seeds, optional
• Quinoa or brown rice for serving

Directions:

Place the olive oil and ginger in a cast iron skillet or any other non-stick skillet. Cook for 1 minute.

Add the broccolini and cook for 2-3 minutes. Add the mushrooms and shallots and cook stirring occasionally for 5 minutes. Add the black bean paste and vinegar and stir for 1 minute. Turn the heat off. Add the sesame seeds if using and serve stir-fry over the quinoa or brown rice.

Recipe adapted from here

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