Creamy Kamut "Alkaline" Pasta

Name: Creamy Kamut "Alkaline" Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6-8 cups spring water (to boil your pasta) (see notes); 12 ounce box Kamut pasta; 2 tablespoon grapeseed oil (see notes); 1 tablespoon dried tarragon (see notes); 1 teaspoon sea salt (see notes); 1 teaspoon onion powder (see notes); 2 tablespoon grapeseed oil, divided (see notes); ½ large sweet onion, chopped; 16 ounce sliced baby bella mushrooms; 1/4 cup chickpea flour (see notes); 2 cups vegetable broth; 15 ounce full-fat unsweetened coconut milk (or low-reduced fat); 4 cloves of roasted garlic; 1 tablespoon dried tarragon; 1 teaspoon dried oregano; 1 teaspoon dried basil; 4 teaspoon onion powder; 4 teaspoons of garlic powder; 1/4 teaspoon black pepper plus ½ teaspoon additional; 1/4 teaspoon sea salt + plus ½ teaspoon additional; 2-3 plum (roma) tomatoes, chopped (or any tomatoes); 2 cups packed fresh kale (see notes)

10 steps

Prep:10minCook:40min

This Creamy Kamut "Alkaline" Pasta is a super comforting Dr. Sebi recommended meal. Made with Kamut Spirals, coconut milk, recommended seasonings, kale, and plum tomatoes.

Updated at: Thu, 17 Aug 2023 12:58:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories722.4 kcal (36%)

Total Fat36.8 g (53%)

Carbs77.2 g (30%)

Sugars5.3 g (6%)

Protein21.8 g (44%)

Sodium1475.6 mg (74%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Grab a large pot and bring water to a boil. Add seasonings to flavor the water.

Step 2

Once water is boiling add Kamut Pasta. Cook until pasta is al dente' for 8 to 10 minutes. Once pasta is done boiling, drain and add to a bowl. (Keep the pot out as you will need it to make your sauce.)

Step 3

Season the pasta individually while still warm. Add grapeseed oil, dried tarragon, sea salt, and onion powder.

Step 4

Mix together coating your pasta with the seasonings evenly. Taste one pasta shell making sure you can taste the seasonings on it. Set aside to begin making your creamy sauce.

CREAM SAUCE

Step 5

Sauté onions (SEE RECIPE IN MENU), then add in roasted garlic and continue to cook for 1 more minute.

Step 6

Add 1 tablespoon grapeseed oil to the same big pot used to boil your pasta. Place over medium-high heat allowing the oil to heat up for 1 minute. Season the mushrooms and add them in. Cook, stirring occasionally until vegetables soften for about 3 to 5 minutes.

Step 7

Add in sautéed onions and garlic and stir. Then pour in additional 1 tablespoon of grapeseed oil and chickpea flour. Stir consistently mixing your flour with the oil and vegetables for no more than 1 minute. There should be no DRY FLOUR spots.

Step 8

Next, pour in your vegetable broth, canned coconut milk, dried tarragon, dried oregano, dried basil, onion powder, garlic powder, ½ teaspoon of sea salt, and ½ teaspoon of black pepper. Stir to combine and allow to simmer uncovered on low heat for about 20 minutes until the sauce starts to slightly thicken.

Step 9

After about 20 minutes, add in your cooked pasta, tomatoes and kale. Stir until kale is cooked down for about 3 to 5 minutes and then remove from heat.

Step 10

Serve immediately alone or with Fried Oyster Mushrooms.