Oh, and it’s also gluten free. That title’s a tongue twister eh?
Looking for inspiration.
Sometimes, it’s easy to get caught in a routine, where you just end up doing things out of habit. When I think of pasta for example, the next thing that pops into my head is marinara sauce. We have a bunch of sauce in the cupboard, so we easily could have just done that… but that would have been a little boring, no?
Whenever Christopher thinks pasta, he goes straight to mac’n’cheeze. I’m getting hungry just thinking about that rich creamy sauce as I type. But we’ve already shared a few different variations of, dare I say, our favourite dish. When GoGo Quinoa asked us to share a recipe featuring their new Fusilli pasta, we wanted to do something we hadn’t done before.
The next stop for inspiration was the cupboard (it’s a serious mess in there right now, more on that in a future post). He pulled out a can of white beans and said “Hey, we could probably make a mean white sauce for the pasta”. I laughed a little bit on the inside as I nodded because “we” in this case was definitely just going to be a Christopher experiment.
So where do you get your protein?
Lucky for us…and you… it turned out just how he’d hoped. A rich, creamy sauce that pairs perfectly with pasta. Bonus? It’s packed with protein, fibre, and other nutrients. Maybe a perfect carb-loading meal before your next race?
The main ingredient in GoGo Quinoa’s Fusilli pasta is sorghum flour. The sorghum is grown in Bolivia. It’s a small grain with an edible hull that’s rich in antioxidant and packed with carbohydrates, fibre, iron, protein, calcium and phosphorus.
Gluten free done right by GoGo Quinoa.
On another note — if you’re trying to avoid gluten, you know how difficult it can be to find a good noodle. Some taste like cardboard, some just turn to mush, and others just have the weirdest texture. So we’re always happy when we find a good one! The Fusilli noodles by GoGo Quinoa are one of the great ones. Maybe even the best one? I almost feel like if you were to put this noodle next to a flour one and have people do a blind tasting, nobody could tell! That’s a win.
Protein-Packed Plant-Based Pasta SaucePrint Recipe
- 3 cloves garlic, minced
- 1 tsp olive oil
- 1/2 tsp white pepper
- 1/2 tsp oregano
- 1.5 cups water
- 1 cups canned white beans
- 1/2 cup raw cashews, soaked
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 cups GoGo Quinoa Fusilli pasta
In pot on medium heat, cook the mined garlic with the oil for a few minutes until just golden.
Add the pepper and oregano for about a minute, mixing the entire time.
Add the water and beans. Bring to a boil, then simmer 10 minutes.
In a separate pot, boil 4 litres of water. Add the pasta and cook for 2 minutes, stirring frequently. Cook and additional 7 minutes for al dente noodles. Remove from heat, drain immediately, and set aside.
When the bean mixture is cooked, add the contents of the pot to a blender with the cashews and salt. Blend until smooth.
Pour the blended sauce back into the pan and simmer for 5 minutes, whisking constantly, then remove from heat and whisk in the lemon.
Pour over hot pasta or mix directly into the noodles. Serve with your favourite veggies like spinach, green peas, and avocado.
This is best prepared and served right away. Make sure your pasta is ready. If left to the cool, the cashews and beans in the sauce will begin to solidify. If you that happens or you have leftover sauce, you can blend and heat again.