Today I made an super easy (almost) gluten free, vegan pasta dish for lunch. The dairy free creme fraiche from Oatley is not 100 % gluten free… However, it tasted yummy and was perfectly creamy. A new favourite in deed! It’s my fourth day eating vegan and plant based. I don’t think I could eat plant based for the rest of my life but at the moment it seems to suit my body and needs. I try to listen to my body and eat what my body is craving – and at the moment it seems to be craving loads of veggies, fruits, nuts, seeds, gluten free grains etcetera. So I try to stick to it for a while and see how it makes me feel. But if my body starts screaming for eggs or some goats cheese I will give it some. The importance of listening to your body ❤
Soy been pasta
A handful broccoli
50 g baby spinach
Half a Zucchini (or a little less..)
1 garlic clove
Coconut oil for frying
1 tsp green organic pesto
2 tbs dairy free creme fraiche (I used one from the brand Oatley made from oats)
Hemp seeds & Pumpkin seeds
- Cook the pasta according to the instructions on the package.
- Cut the broccoli, zucchini and garlic in smaller pieces -> fry in coconut oil on medium heat. Add the baby spinach and fry for approximately 30 seconds.
- In a bowl mix the cooked pasta with pesto and dairy free creme fraiche.
- Put the pasta on a plate, add the vegetables and sprinkle some pumpkin and hemp seeds on top.