Creamy Cashew Parsnip Pasta w/ Pistachios

This creamy gluten and dairy free parsnip pasta is old-school comfort food at it’s best. 

creamy parsnip pasta with cashew sauce

I had a bag of parsnips sitting in my fridge for a while so I decided to get out my spiralizer and create parsnip pasta! I tossed the pasta with a favorite sauce from my raw cooking class days. This raw cashew sauce is an awesome substitute for Alfredo, if you’re either not eating dairy or, like me, just don’t like cheesy sauces. Don’t be fooled by the fact that it’s made with cashews. This sauce rivals the decadent creamy texture of any cheese sauce, without being greasy or hard-to-digest.

creamy cashew and parsnip pasta

After spiralizing the parsnip noodles I sauteed them in a bit of oil to soften them up. I usually don’t bother with heating my veggie noodles, but parsnips have a slight bitter bite when eaten raw. It’s crazy how just 5 minutes in a saute pan transformed them from bitter to nutty, sweet and delicious. Roasting has the safe effect. Have you tried roasted parsnip chips? They are a super tasty treat! Just slice up, season, and roast until crispy.

creamycashewparsnippasta

I think all spiralized pasta should be topped with a nut or seed for good crunch. Shelled pistachios complement the earthy parsnips perfectly. I seasoned the pistachios myself with one of my favorite Dizzy Pig seasoning blend. Their limited release IPA herb-infused seasoning blend gets a workout at my house. I put it on everything  —  from Brussels to salmon to pistachios!

Make this creamy parsnip pasta with seasoned pistachios for a delicious gluten and dairy free comfort food fix!

I made this parsnip pasta recipe for my Inspired Vegetarian column on Healthy Aperture. You need just a few ingredients to make this quick dinner or lunch, and it only takes about 10 minutes to make, start to finish.

—> Click HERE to get the full recipe.

smashed peas toast with mint and feta

5 Years of the Recipe Redux + Smashed Pea Toast

 Smashed pea toast is a super easy, super healthy recipe that has tons of flavor. Spread it on sprouted toast for breakfast or make as a fancy appetizer!
smashed pea toast with mint and feta

This month I’m celebrating five years of recipe redux. That’s right, the recipe redux is five years old! From my very first post to today’s awesome smashed pea toast, it’s been an amazing journey of delicious food, wonderful friendships, and so much learning about blogging and photography. I’ve come a looooong way with my posts and my photography (check out the photography on this old post…oh my) and I can definitely say that the recipe redux has played a huge role in my growth as a healthy food blogger.

In case you don’t know what redux is, it’s the first and only recipe challenge founded by registered dietitians. The idea is to take delicious dishes and make them better for you. Each month is a new topic and this month we are are celebrating each other by posting a recipe that was inspired by a fellow redux member.

I’m celebrating my friend Abby Langer of Abby Langer Nutrition.  Abby is a Toronto-based RD who first posted about avocado toast last year.  Of course I’m no stranger to toast, I eat it pretty much every day, but mine is pretty boring. I rarely veer far from my beloved peanut butter and my avocado toast is definitely lacking in creativity. Abby created this avocado toast extravaganza and it looked so delicious it inspired me to get more creative with what I put on my morning bread.

Abby has a delicious blog and has created some amazing recipes as a redux member.  She also writes for the Huffington Post in Canada. I finally met her in person at our annual RD meeting last year and she is exactly as I would’ve expected. She’s smart, funny and just a little bit sassy. My kind of peeps!

smashed pea toast with feta and mint

Now onto the food! I made this minty smashed pea and feta toast a few times, once for breakfast and then again for a pre-concert appetizer. I went to see Harry Connick, Jr. last weekend on the lawn at Wolf trap and my girls and I always Bring It with the apps. For my appetizer version I used a toasted baguette vs the sourdough bread you see above. The spread can be kind of heavy, so you definitely want to start with a sturdy piece of bread.

smashed pea toast with feta and mint on sourdough bread

I hope you’ll try my smashed pea toast! It’s a super easy (I’m not kidding, you can make it in about 10 minutes start to finish), super healthy recipe that has tons of flavor. It can be spread on sprouted toast for a delicious breakfast or made as a fancy appetizer with a crispy baguette.

Celebrating 5 Years of Recipe Redux with Smashed Pea Toast

Celebrating 5 Years of Recipe Redux with Smashed Pea Toast

Ingredients

  • 1 cup frozen peas, cooked
  • 2-3 leaves fresh mint, chopped
  • 1/3 cup crumbled feta cheese
  • 1 Tbsp fresh lemon juice
  • Sea salt
  • 2-4 slices of crusty bread

Instructions

  1. In a medium sauce pan filled with salted boiling water, cook the peas until just tender, about 2 minutes. Transfer to a medium bowl and add feta, mint, lemon juice and salt, smashing together with a fork until well mixed and chunky. Brush your bread with olive oil and toast. Let cool and pile on the pea mixture. Garnish with more feta, if desired.
http://foodconfidence.com/2016/06/21/smashed-pea-toast/

This Smashed pea toast with feta and mint is the perfect healthy breakfast toast or easy appetizer via @DanielleOmar

Asparagus and Zucchini Noodles with Creamy Spinach Pistachio Pesto

Asparagus and Zucchini Noodles with Spinach Pesto

Asparagus and Zucchini Noodles with Creamy Spinach Pistachio Pesto

June is zoodle mania in our house. There’s something about the start of summer that gets my spiralizer hummin’! This salad is a play on a old favorite of mine: this roasted corn and spiralized zucchini noodle salad with cherry tomatoes. I ate the heck out of that salad in 2014.

I love this recipe because it’s veggie on veggie on veggie. Could it be healthier? I think not. The first level of veggie is the spinach pesto. I threw some baby spinach, parsley, pistachios, miso paste, and a little Parmesan cheese into the food processor. I blended that up to create this beautiful creamy pesto that I tossed with the spiralized zucchini noodles, which are the second level of veggies. Then I tossed the zoodles with sauteed asparagus and chopped cherry tomatoes, the third level of veggies.

Asparagus and Zucchini Noodles with Spinach Pistachio Pesto

This zoodle salad is truly satisfying and super tasty. Why is it so satisfying? Well for one, between the spinach and the veggies, it’s packed with fiber. I also didn’t skimp on the fat. I used pistachios, olive oil and a bit of Parmesan cheese in my pesto. I could have just eaten my spiralized zucchini with some marinara sauce, that would have been quick and easy. But it likely wouldn’t have been as satisfying for the long haul. You have to add some fat and a bit of protein to make a truly satisfying meal.

Asparagus and Zucchini Noodles with Creamy Spinach Pesto

For some people, this is definitely not enough to keep them full. I totally get that! This would be a side dish for my husband (and it was!). He would need a protein and another carb on the side to feel “done.” He grilled up some steak and had a small sweet potato with this salad. I was actually okay with it as is. Keep in mind I had 2.5 times the serving he did. My dinner strategy is to get full off more veggies. It works!

Asparagus and Zucchini Noodles with Spinach Pesto

However you need to make your veggie noodles work for you, I say get it done. Whether as a side dish or a main meal, spiralizing your veggies is a great way to eat more of what does a body good — especially this time of year when we have tasty tomatoes, fresh corn and tons of zucchini to look forward to!

Need a little more inspiration? Below are a few more recipes:

Sauteed Asparagus with Zucchini Noodles & Spinach Pesto

Yield: 2-3 servings

Sauteed Asparagus with Zucchini Noodles & Spinach Pesto

Ingredients

  • 1 bunch asparagus
  • 1 tsp extra virgin olive oil
  • 4 zucchinis, spiralized
  • 1-2 Tbsp veggie broth
  • 1/2 cup cherry tomatoes, halved
  • sea salt
  • For the Pesto:
  • 2 big handfuls baby spinach
  • 1 handful chopped fresh parsley
  • 1 tsp miso paste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shelled pistachios
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Snap the asparagus by the ends and chop into bite sized pieces. Heat a saute pan with 1 tsp olive oil and add asparagus, let saute for 1 minute. Add broth and cook until broth evaporates and asparagus are cooked, but still a bit crunchy (you don't want mushy asparagus).
  2. Spiralize zucchini and set aside. Slice the tomatoes. In a food processor, add all the pesto ingredients, except the oil. Process while slowly adding oil through the top. Keep pulsing until well combined, scraping down sides, if needed.
  3. Toss zoodles with some of the pesto and place in a serving bowl. Top with asparagus and cherry tomatoes. Serve immediately.
http://foodconfidence.com/2016/06/02/spiralized-zucchini-noodles-spinach-pesto/

zoodlesandasparagus