Veggies & Farfalle (V/GF)


I always think about pasta as a very rich source of carbohydrates. The key, however is in the type of pasta we eat, the quantity we consume and the method in which we prepare it. Consciously trying to limit our consumption to not more that two times a week, by avoiding overcooking and plating it with enough vegetables makes for a great way to relish pasta in a healthy manner.

When it comes to cooking pasta —  consistency is important. Allowing it to cook al dente (slightly firm) is key, as it is easier on the digestion. Pasta boiled al dante is also lower on the glycemic index scale.

Experimenting with all the different varieties of pasta available and changing up your usual pasta routine, makes it more exciting and a change of taste and texture for your palate. Keeping in mind the correct way to prepare it, would make for a better experience and one that will work best for your digestion. There are several options to choose from like gluten free options made from buckwheat, soba, rice and udon. I personally love all organic brown rice pasta varieties from "Jovial". This is also a fantastic gluten-free option for those with gluten intolerance/gluten sensitivities/celiac. Rich in insoluble fiber which assist in helping food pass quickly through the stomach and intestines.

This dish is simple, nutritious and quick to prepare. For the stir fry, I have used a coin sized piece of organic ginger, sliced up and placed in olive oil. For the veggies, I have added in organic shiitake mushrooms thinly sliced, chopped up organic swiss chard, a drizzle of coconut aminos, a pinch of salt with a cup of bone broth towards the end and lastly pour in the al dente brown rice pasta and mix it all together gently. 

Hope you enjoy your gut-healthy, gluten-free version of pasta along with the vegetables available to you or try your local farmers market for something new. Hope this dish tickles your chi and brings you a lot of comfort and joy in mind, body and spirit.

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