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Recipe: Vegan Alfredo Spinach Pasta

June 16, 2011 by Jeff Davidson 1 Comment

Vegan Alfredo Spinach Pasta

Vegan Alfredo Spinach Pasta

Found this recipe trying to find something for dinner last night. I love Alfredo sauce so thought I’d give it a try. I’ll tell you right off the bat, it taste nothing like traditional Alfredo. That being said it was very good! I love pasta and sauces an since I cant do the tomato based (at least not often) this was a nice change and much lower in all the nasty stuff.

1 “large pot of pasta” (I used organic spiral semolina made from brown rice)
1/2 bag frozen spinach (about 3 cups frozen/packed or 5 fresh baby spinach, chopped)

“Vegan Alfredo” Sauce:
1/3 cup reserved pasta water (from drained pasta)
3-4 Tbsp Vegenaise (vegan mayo-like condiment)
3 Tbsp Dijon Mustard
1/3 cup Nutritional Yeast
2 Tbsp garlic powder
1 tsp salt/pepper to taste
1 Can of White Beans

optional:
-red pepper flakes (garnish)
-vegan Parmesan cheese on top
-spritz of fresh lemon juice mixed in – adds a bright zesty accent

Directions:

1. Cook your pasta. Drain. (Reserve 1/3 cup of the starchy hot pasta water).

2. Pour drained pasta back into the warm pot you cooked it in. Fold in all the “Alfredo Sauce” ingredients. Since the pasta is still warm, they should all melt together quite nicely.

3. Next, fold in your spinach. You should thaw frozen spinach slightly before folding in. Fresh baby spinach will wilt nicely into the warm pasta.

4. Serve warm or store in fridge overnight! Garnish with red pepper flakes on top.

Original recipe is from Healthy Happy Life. I removed cumin powder (mainly cause I didn’t have any) and added the can of white beans for some protein. I also only did 1 Tbsp of garlic, 2 just seemed like to much. So good I just had left overs for lunch 🙂

Filed Under: Recipes Tagged With: alfredo, Health, pasta, recipe, spinich, vegan

Recipe: Lemon-Feta Chicken Pasta

June 11, 2011 by Jeff Davidson Leave a Comment

Lemon-Feta Chicken PastaFound a great recipe today that sounded so good I had to try it! It called for crab meat and a couple things I didnt really want so of course made some modifications. Crab meat is very high in cholesterol and sodium (and cost alot)

8 ounces spaghetti or other pasta ( I used a rice based spaghetti for the gluten free peeps)
1/4 cup olive oil
2 cloves of garlic, thinly sliced
1/2 teaspoon Greek seasoning or dried oregano
4 strips of chicken chopped and diced
1 1/2 cups roughly chopped spinach leaves
1 cup grape tomatoes, halved
1 green pepper diced
2 cups sliced mushrooms
Juice of one lemon
Zest of one lemon
3 ounces feta cheese, crumbled

Cook the pasta according to the package directions so that it is al dente. Keep warm.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and the garlic and cook for about 2 minutes. Add the Greek seasoning.

Stir in the chicken meat and veggies. Cook for another 2-3 minutes or until chicken is heated through and spinach begins to wilt. Add the lemon juice and zest and toss to combine.

Add the chicken mixture to the warm pasta and toss. Season with salt and pepper to taste, and sprinkle with feta. Yield ~ 4 servings.  According to my calorie tracker this is about 610 calories, 23g fat, 81 carbohydrates, 19g protein per serving.

The original recipe can be found at Vintage Victuals

 

Filed Under: Recipes Tagged With: chicken, Cholesterol, Diet, high cholesterol, low fat, pasta, recipe

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