Vegan Pasta with Coconut Milk, Kale, and Pine Nuts

by Rod Lynn June 24, 2019

Going meatless? Try this colorful combo of ingredients for a tasty and filling meal! It comes from our fan, Jenny.

"I love noodles! When I began my lectin free journey, I was concerned I’d never again be able to enjoy all of my favorite noodle dishes. It seriously bummed me out! I mean, I thought I’d never have Pho or Fettuccine Alfredo or Pad Thai or Pancit or Carbonara... So when I found out about Miracle Noodle, I was so excited to give them a try!"

They’re a miracle, people! I’ve already made Pad Thai and Carbonara and Pancit. Before using the noodles, I always rinse them well in cool water and then heat them in a dry pan until the noodles dry out. After that, the possibilities are endless! So good!"

Recipe by Jenny AKA @clean.colorful.life on Instagram.

INGREDIENTS:

1 pack of Miracle Noodle Fettuccini
Yellow onion, sliced
Shiitake mushrooms, sliced
Kale
Avocado oil
Full fat coconut milk (from the can)
Pine nuts, toasted

DIRECTIONS:

1. Prepare Miracle Noodle by rinsing for 15 seconds, then drain. Place in a naked hot pan over medium heat and dry roast until all water is absorbed. Set aside.

2. In a pan, saute your onion with avocado oil. Once they start to become translucent, add mushrooms and kale.

3. Add your coconut milk. Let ingredients simmer.

4. Toast your pine nuts, but be careful! It does not take long to go from toasted to burnt. Set aside.

5. Add in Miracle Noodle. Plate with pine nuts on top.