If you’re craving something simple, creamy, dairy-free and low-carb, look no further. This quick and easy vegan spin on a classic Italian dish is full of healthy fats and potassium in avocado, and vitamin A, calcium and folic acid in spinach. Not to mention the benefits of brown rice pasta’s high fiber and low glycemic index.
1 package brown rice fettuccine*
1 avocado, mashed
1 shallot, minced
1/2 tbsp Vegenaise (http://www.followyourheart.com/products/category/vegenaise/)
a few handfuls of spinach leaves
salt and pepper to taste
*Tinkyada (http://www.tinkyada.com/ProList.htm) and Lundberg (http://www.lundberg.com/products/pasta/Spaghetti_Brown_Rice_Pasta.aspx) brands are good. And Tinkyada also makes Spinach Brown Rice Spaghetti- who can say no to extra spinach?
Simply cook the brown rice fettuccine according to the package directions. Once drained, mix the noodles with the mashed up avocado and Vegenaise. Once the pasta and avocado are mixed well and form a creamy consistency, add the shallot and spinach. Stir well and add salt and pepper to taste.
Note: I personally like the gooeyness of rice pasta for this dish because it helps the creamy consistency of the sauce, but you can always use whole-wheat fettuccine, tagliatelle noodles or spaghetti if you prefer.