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Primal Pasta with Vegetarian “Meat”Sauce

September 19, 2012

Here it is! My new favorite comfort food… ever! And I don’t even have to sacrifice my lifestyle to eat it. I am beyond excited about this little dish that I made the other night. It is even boyfriend approved (he sauteed some turkey bacon and put on top of his, vola)!

I have been wondering about something before posting this… there is this ingredient in it that I don’t know what is called in English. In danish, it’s called Psyllium-froeskaller and it’s made by the brand HUSK. I’ve come to the conclusion that it must be Psyllium seed shells in English. For all of you English speaking readers, do you know what I’m talking about? Anyway, in Denmark, it is usually used as a type of herbal medicine for when you have an upset stomach. It works pretty well acutally. But it’s also very efficient for making primal pasta, so I now have lots of Psyllium seed shells in my kitchen šŸ™‚

So I want to share this great meal with all of you. Thank you to the blogs where I got the 2 recipes from:

Pasta fromĀ http://annawurtz.com/2012/09/proteinpasta-og-god-samvittighed/

“Meat”sauce fromĀ http://anabells.dk/2012/06/24/grontsagspasta-af-squash-med-vegetarisk-kodsovs/?utm_source=rss&utm_medium=rss&utm_campaign=grontsagspasta-af-squash-med-vegetarisk-kodsovs

 

The ingredients below makes enough for 2 very hungry adults, plus leftovers enough for two lunchboxes. Score!

Let’s go!

You need, for the pasta:

  • 6 eggs (preferably organic!)
  • 250 grams of plain creme cheese
  • 8 large teaspoons of Psyllium seed shells
  • a bit of olive oil

Preparation, for the pasta:

1. Preheat your oven to 150 degrees Celsius.

2. Whip the eggs and add the cheese and the seed shells. Whip it all together.

3. Leave it in the fridge for about 15 minutes.

4. Now, spread the mass out evenly on baking paper on a baking tray.

5. Spread the olive oil on another sheet of baking paper and put it over the egg mass. On top of the baking paper, roll out the mass as a large pancake so it takes up the entire baking tray.

6. Bake the mass in the oven for about 15 minutes.

7. Carefully remove the top baking paper. The mass is now kind of omelet-like in texture.

8. Roll it together to a large swiss roll. Cut it into pasta strips.

 

On to the “meat”sauce…

You need, for the “meat”sauce:

  • 1 bag of frozen vegetarian stuffing (can be found in most health food shops)
  • 1 can of diced tomato
  • 2 cloves of garlic
  • 2 onion
  • 1 bell pepper (I used yellow)
  • 2 carrots
  • 2 fresh tomatoes
  • 1 squash
  • 1 eggplant
  • oregano
  • paprika
  • pepper
  • 1 vegetableĀ bouillon dice
  • a bit of water
  • olive oil
  • half a teaspoon of sambal oelek (chili paste)

Preparation:

1. Chop all the vegetables.

2. Saute the onion and garlic in olive oil in a large pan.

3. Add paprika and pepper.

4. Add the vegetarian stuffing together with the diced tomato and the rest of the vegetables.

5. Add the bouillon dice and about half a cup of water.

6. Add oregano and more pepper, if you prefer. Add sambal oelek.

 

7. Let it cook for about 20 minutes and serve over the pasta. Amazing!

 

 

 

 

 

 

 

 

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