Spaghetti Avo-fredo and Kale Chips

Recently, after an especially active day, where I was outside for many hours, I found myself craving a hearty, satisfying pasta dish. One of my favorite pastas is brown rice spaghetti (which is gluten-free), and I decided to add in some extra nutrients and texture using zucchini (also called summer squash), and a very creamy sauce, which I would need to use avocado to produce. I wanted something very nutrient-rich to brighten my body and soul.

The dish I created is high in fiber, vitamin C and beta-carotene, B-vitamins and essential minerals, and incorporates garlic to boost the immune system, as well as turmeric and basil. I'm calling my recipe spaghetti AVO-fredo instead of alfredo because the creaminess comes not from dairy, but from a perfect whole food, plant source -- avocados.

I know you will find this to be a delicious, satisfying, rather quick meal, that will repair fatigue or any other type of heaviness you might be feeling. 

To get started, gather the following ingredients. This meal is 100% whole food, plant-based (and vegan), gluten-free, and oil-free and serves two.

Ingredients:

For the Spaghetti Avo-fredo

  • 3 cups of water to boil pasta
  • ½ pack of whole, brown rice spaghetti noodles
  • 2 chopped zucchini
  • 3 cloves of garlic
  • 1 organic Roma tomato
  • 1 whole avocado
  • A sprinkle of dried basil seasoning

For the Kale Chips

  • 1 head of curly kale
  • ½ tsp of pink Himalayan sea salt
  • ½ tsp turmeric

Directions:

Follow the instructions on the box to boil the brown rice spaghetti. In a separate frying pan, saute one crushed garlic clove in a little bit of water (just enough to cover the bottom of the pan) and add in the diced zucchini and cook until soft. Strain the pasta and place in a serving bowl. Add in the zucchini.

In a food processor, place one ripe avocado (after peeling and removing the pit), one sliced tomato, and two cloves of garlic. Blend and add a little water if necessary to create a creamy, thick sauce. Pour sauce over pasta and zucchini and stir. Sprinkle dried basil on the top to taste.

Wash one head of kale and remove the stems. Use your hands to tear apart into chips. Lay the chips out over a stainless steel baking sheet. Place kale one at a time (if there are 2 layers of kale, the bottom layer gets wet instead of crunchy). Bake on 350 degrees for 10 minutes after seasoning with pink Himalayan sea salt and turmeric. You do not need oil!  I repeat, you do not need oil!

Enjoy!