Low Carb Night Pasta

Confession. I am not a pasta person. I am not sure why but its not my thing, my friend loves pasta but only in white sauce, but they also do not like veggies so I would make this recipe. I developed an obsession with chickpea pasta and if I do eat pasta this is most likely the only recipe I will eat. Let’s stop talking about it and get to it.

Ingredients:

• 2 cups of Pasta
  • We highly suggest you give GoGo Quinoa chickpea pasta a try. It is gluten-free, 100% organic, 13g of protein, 7g of fiber, and 25% of your daily iron intake.
• 1 half small onion
• 1 cup of sliced mushrooms
• 2 cups of spinach
• 4 cloves of garlic
• 3 or 4 leaves of basil
  • I have an herb garden and like to grab these straight from there but you can buy fresh basil which I suggest or use dried.
• Red Pepper Flakes

Bechamel Sauce

• 2 tbsp Butter
• 2 tbsp Flour
  • We prefer using almond flour
• 1 1/4 cup Milk
  • We prefer using oat milk
• 1/2 cup grated Parmesan Cheese
• Sea Salt and Black Pepper

Let’s Get Cookin!:

1. Bring 8 cups of water to a boil then add Pasta. Cook for 4-6 Mins stirring occasionally then immediately rinse with cold water and leave in strainer till needed. 
2. While the water is coming to a boil you can start sautéing  your onions mushrooms and garlic in a large sauce pan with some avocado oil. Once the veggies are almost done add in your spinach.  Once everything is done remove from pan. 
3. Add your butter to the pan, once it is melted add the flour and whisk until it makes a paste but does not brown.
4. Add the milk and basil to the mixture and whisk until it is well combined and begins to thicken up. 
5. Add in the Parmesan cheese and reduce the heat to simmering stirring occasionally so the cheese does not stick and burn
6. Once everything is combined and the sauce is a good consistency add in your veggies and pasta. 
7. Sprinkle with red pepper. Serve. Enjoy!

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