Veggie Coconut Alfredo


If you are looking to make something healthy and quick then this may be just for you.  We like to use the gluten free pasta, however, you can also use quinoa noodles, or whole wheat noodles that you like.  Simply take a cup of broccoli, 1/2 cup of fresh spinach and 1/4 cup of carrots sliced thin and set aside.

Boil your noodles, rinse and drain.  In a hot skillet saute your broccoli and carrots lightly for a couple minutes.  Next add your noodles to the crisp veggies and reduce the heat to low.  Top the veggies and noodles with 1/2 cup lite coconut cream or coconut milk, sea salt and pepper to taste.  In the last minute when dish is hot add your spinach.  This will prevent it from over cooking.  You want the veggies bright and crisp so they still have nutrition intact.  This meal whips up super quick and to make it go even faster we have noodles made ahead of time.  Enjoy a super healthy dish for everyone without the preservatives or dairy.  Enjoy the creaminess of this dish without the cheese.  Because you are making everything fresh you will be surprised that not only is it healthy and delicious, but also much more affordable.  Sometimes when we have cooked quinoa on hand we throw in a 1/2 cup for added protein and another layer of flavor. This makes a bit denser Veggie Coconut Alfredo.

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