So over the low carb pasta trend!

With all the current low-carb diets, allergies and food intolerances, carb-alternatives have become the new “in” thing. Substitutes like cauliflower pizza bases, cauliflower rice, gluten free pasta, and seed bread are just a few of these popular trends. But hang on… let’s not kid ourselves, we’d all secretly rather take the carb-loaded bowl of deliciousness over the limp, zucchini pasta strands any day. Pasta and carbs are an irreplaceable institution, and to even try to substitute them with any kind of low carb pasta is blasphemy.

So why do it? I understand cutting carbs out of one’s diet. But rather do it properly and don’t try to replace something that just can’t adequately be replaced. With that said, my goal was to create something different but just as delicious – a comfort food feeling that cannot be accomplished with low carb pasta.

Instead, I recommend to make a really more-ish pasta sauce like my pasta sauce recipe below and pour it over your choice of steamed vegetable. It may not be real pasta but it is also mouth-wateringly good. Give it a shot, you will be pleasantly surprised!

Mushroom, Artichoke & olive pasta sauce over vegetable (instead of sad low carb pasta)

Serves 4:
1 large onion, sliced
2 Tbsp of olive oil
2 cups of sliced mushrooms
60g of canned or marinated artichoke hearts
40g of pitted olives of your choice
3/4 cup of cream or coconut cream
3/4 tsp ground cumin
3/4 tsp chili flakes
1/2 tsp ground coriander
1 tsp sugar
1/2 cup seeds, roasted with olive oil and salt
1 spring onion, sliced finely

Fry onions in olive oil over a medium heat until golden brown. Add your mushrooms and cook for a further 4 minutes. Then add all your spices and stir for 1-2 minutes before pouring in your cream and continue stirring. Add artichokes and olives, stir for another minute and turn the heat off.
Pour over your choice of vegetable (broccoli was delicious!), and garnish with the spring onions and roasted seeds. No need for low carb pasta – Bon Appetit!

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