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GK skinnypasta with Vegan Curry Sauce

GK skinnypasta with Vegan Curry Sauce

Before we begin, I gotta let you know I’m a GK skinnypasta™ Brand Ambassador. Read my full disclosure policy here

The time has come for me to say “Pasta la vista, baby!” to my ordinary grocery store shelved carb friends.

When I had to make changes to my diet to fight chronic migraine, the first macronutrient I had to look at was carbs. Refined carbohydrates spike your blood sugar, often contain a lot of sugar in processed goods and can end up being empty calories that don’t offer your body the nutrition it needs. In short, they are a frenemy to migraineurs.

So, when Gabriella’s Kitchen reached out to me to be an ambassador, my stomach immediately started a hungry growl because their skinnypasta was my ticket to adding pasta back into my diet. GK skinnypasta has a wide-range of products made for people who have specific dietary needs. Need low-carb, high protein? They got it. Gluten-free? You betcha. Vegetarian or vegan? No problem. Superfood ingredients? Heck yes! Prepared meals for when you’re in a rush? Don’t even worry about it; they have you covered.

For me, their high protein skinnypastas, including the superfood teff versions, were a perfect addition into my diet. I can finally enjoy pasta again without worrying about my blood sugar levels and how that will affect my sensitive brain. And what’s even better? They only contain seven non-GMO ingredients: water, durum semolina, soy protein isolate, wheat flour, pea fiber, egg white, pea protein.

No preservatives are used so you’ll find GK skinnypasta in the refrigerated section. Which means there’s an added bonus to cooking with skinnypasta for me when I have a migraine: Fresh pasta means a quick cooking time!!

Now, all I needed was to make a big batch of sauce to serve over my high-protein linguine…

GK skinnypasta with Vegan Curry Sauce

For the sauce:

  • 1 cup cashews
  • 1 cup water
  • 2 garlic cloves
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. medium curry powder
  • ½ tsp. turmeric
  • 1 tsp. onion powder
  • 1 Tbsp. miso

For the vegetables:

  • 2 Tbsp. olive oil
  • 2 cups white mushrooms, sliced
  • Pinches of salt and pepper
  • 2 cups spinach or other dark leafy greens
  • 1 cup peas (fresh or frozen)
  • 1 Tbsp. fresh basil, chopped

1)   Soak cashews in water overnight (Or at least a few hours. The longer they soak, the smoother your sauce will be).

2)   Add the cashews, water, and remaining ingredients into a food processor. Blend until smooth.

3)   In a saucepan heated to medium-low, add the olive oil and then sauté the mushrooms. Season with salt and pepper. Cover with a lid.

4)   Once mushrooms are mostly cooked, add in the spinach/greens, stir, and then cover with a lid and let them wilt.

5)   In 2-3 minutes, add in peas and basil. Then cover with sauce from food processor.

6)   Heat sauce and vegetables together while cooking the skinnypasta according to the package.

7)   Serve immediately.

In Calgary you can find skinnypasta at Safeway, Sobeys, Superstore and Planet Organic. You can also search your city to find where it’s available near you or shop online!

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