Balance

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With all the recipe testing lately, I’ve been pushing in on the sweets. Not as if that’s really different from any other time… what to do when you have a baking blog?

Anyway chocolate and sugar are my regulars, but sometimes I get a craving for savoury food. Green food. Crazy, I know. What’s crazier is I ate two boxes of spinach in half a week. Ah… no explanation there.

Abstaining from gluten often means voiding some pantry staples like bread and pasta, but luckily with the rise of the gluten-free market, we’re seeing a lot more options available. That’s pretty important for those with sensitivities.

The trick with all these new options popping up is finding a good brand. By chance I happened to get my hands on Catelli’s gluten-free line and I have to say it’s fantastic! If you see this stuff, I encourage you to give it a try. Maybe with this recipe even. A good, light, green-y pasta dish. Quick to make too. Cheers!

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Fusilli with Spinach and Peas

vegan, gluten-free, soy-free, nut-free, refined sugar-free

2 tsp extra-virgin olive oil
2 cloves garlic, chopped
1 tsp dried thyme
2-4 dried chili peppers
125mL gluten-free, low-sodium vegetable broth
1/4 cup frozen peas, thawed
about 2-3 cups fresh spinach
1 Tbsp fresh lemon juice
6 oz (half a box) gluten-free fusilli
1-2 Tbsp nutritional yeast
Salt and pepper

Bring a pot of well-salted water to a boil.

Meanwhile, heat oil in a 12-inch non-stick skillet over medium heat; add garlic, thyme, and chilli and cook until fragrant and garlic beings to brown. Stir in broth and bring to a simmer. Add peas and cook through. Turn heat to the lowest setting, add spinach and stir. Let it wilt and keep warm while pasta cooks.

Add pasta to boiling water and cook according to package directions. Drain and add to spinach mixture, stirring to coat. Season to taste. Transfer to serving dish or plates and sprinkle with nutritional yeast. Serve immediately.

Serves 2 main or 4 small/sides

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