Pasta recipes are always great, because it's an easy base for the omnivores in your life to add the meat of their choice. The bad thing is that those carbs add up and they generally have little nutritional value. Veggie noodles to the rescue!
What I changed:
Used pre-made hummus
Used garlic hummus, so I skipped the garlic clove you're supposed to use later
Used prepped veggie noodles instead of regular pasta
Added eggplant sausage
Source: BOSH! | Serves: 2-4 | Time: ~ 20 min (+ marinating time)
~10 oz garlic hummus
1/3 cup water
2-4 servings of butternut #squash noodles (I bought prepped from my local grocery store)
4 tsp EVO, divided
1 medium red onion, finely sliced
10 sun-dried #tomatoes, sliced
~5 oz #spinach
Pepper, to taste
Combine hummus and water in a blender and process until smooth. I used my Ninja bullet for this. Set aside.
Warm 2 tsp of olive oil in a small non-stick frying pan, add the red onion and cook on a low heat for 10 minutes until they are softened.
Meanwhile, warm another 2 tsp of olive oil in a wok and cook squash noodles for about 5-7 minutes. Keep on low heat while you finish everything else. You can also grill your eggplant sausages at this time. They take about 6 minutes.
Once the onions are softened, add the sun-dried tomatoes to warm through.
Add the spinach, cooked onion and sundried tomatoes into the wok and stir them through the noodles.
Pour the creamy hummus into the wok and stir it round so all the noodles are well covered. Add pepper to taste.
Plate and add sliced up eggplant sausage or whatever you'd like on top. Enjoy!
What I ate and drank today
5 glasses of water (aiming for at least two more before bed)
2 cups of coffee
1 glass of diet coke
Hummus-peanut butter toast with dried cranberries and sesame seeds
Leftover cheeseburger soup with polenta croutons
1 gold delicious apple