So I was recently accepted into a pasta cooking challenge put on by TresOmega Nutrition featuring their gluten free pastas (if you follow me on facebook you may have already seen this announcement). And since I’ve got some italian in me, I jumped at the chance to play around in the kitchen with pasta! The TresOmega Nutrition pastas are unique in that they are made with “a unique blend of organic quinoa – a nutrient packed superfood, organic amaranth an ancient grain rich in vitamins and minerals, and organic rice.”
And according to the TresOmega website, their gluten free fusilli pasta is
- Excellent source of magnesium, folate, and phosphorus
- Complete protein
- Excellent source of calcium, magnesium, potassium, phosphorus, copper, manganese, and zinc
- Great source of protein for vegetarians and vegans
- Excellent source of lysine, an amino acid required for the growth and repair of body tissue
So I knew right away I wanted to do a fall inspired mac and cheese pasta dish. I am a huge mac and cheese fan. and a huge pumpkin fan. And given that I have been bitten by the pumpkin bug, I knew I had to do something pumpkin and cheese inspired.
#RDtip: Pumpkin is filled with beta-carotene, a powerful antioxidant that can help protect against free radical damage. Interestingly, adding a little heat (temp not spice) and fat can help increase the bioavailability of this fat soluble nutrient so that’s where the cheese comes in. It not only adds some flava flav but the fat also helps aid in the absorption of the beta-carotene. See, I got ya covered 😉
So my first recipe is a blend of sweet and savory with pumpkin puree, pumpkin butter, brie, and walnuts. The walnuts may seem like an odd choice but trust me on this. Their flavor just complements and elevates the other flavors in this dish so well.
Did you know: walnuts are believed to have the highest overall antioxidant properties of any nut. And speaking of nuts, for all of you nut butter lovers out there, researchers from Harvard studied and followed 83,000 women for 16 years and found those that ate a handful of nuts or roughly 2 tbsp of nut butter at least 5 times a week were more than 20% less likely to develop adult onset type II diabetes than those who rarely or never ate nuts. This is not only due to the heart healthy fats found in nuts but also the magnesium and fiber which help the body maintain balanced insulin and glucose levels.
So traditionally I know pasta is typically served with bread. Instead of making regular bread, I decided to have a little fun and made matcha turtle donuts topped with a cacao and TresOmega coconut oil glaze. The recipe for these will be on my blog shortly so you guys get a sneak peek at what’s to come 😉
Pumpkin, brie, walnut pasta
- 2 cups Tresomega Gluten-Free Organic Quinoa Fusilli pasta
- 2/3 cup pumpkin puree (not pumpkin pie)
- 2 tbsp pumpkin butter
- 1 cup milk
- 4 oz brie, cut into small pieces
- Handful walnuts
Cook pasta according to directions then set aside to cool. In a small saucepan combine milk, pumpkin puree, and pumpkin butter until mixture starts to thicken. Add in the brie and stir until melted. Remove from heat and pour over pasta and mix well. Top with walnuts, serve, and enjoy.
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