I'm on my menstrual phase, and for those who don't know, your menstrual phase is the time you're bleeding and losing a significant amount of minerals and iron. This pasta is loaded with those minerals and iron needed to support your body during this time. And of course, if you are not on your menstrual phase, it's also a super gut friendly recipe, safe for IBS as well!
Ingredients:
Makes about 5 servings
- 1 8 oz box GF spaghetti (I use brown rice based)
- 2 c vegetable broth (chicken also works)
- 1 tbsp miso paste (use chickpea miso if you have hormonal imbalance)
- 2 large handfuls chopped kale
- 3 c shiitake mushrooms
- 3 cloves garlic (reduce/omit for low fodmap diet)
- 3 green onions (for low fodmap only use the green part)
- salt
- red pepper flakes (optional)
- olive oil
- 1 c reserved pasta water
Directions:
- Heat a large pan over medium heat and drizzle 1 tbsp olive oil.
- Add your kale and in the meantime slice mushrooms.
- Add your mushrooms, then mince garlic.
- Add your garlic to the pan, then sauté for about 3 minutes, or until kale is significantly wilted and mushrooms are beginning to brown.
- Add the broth and a pinch of salt, red pepper flakes if desired and let the broth reduce for about 15 minutes.
- In the meantime, cook pasta according to package, reserving 1 c pasta water.
- Once the broth has reduced, add your pasta, and a splash of pasta water.
- Mix miso paste with a splash of pasta water separately and add to the pasta.
- Mix everything until well combined, adding more pasta water if needed.
Since I'm on my menstrual phase, I like to add a few cooked scallops to this pasta dish to balance it out. Chicken would also work well here, or feel free to just eat it plain! I love the little kick you get from the red pepper flakes, and the miso and mushrooms makes this pasta so full of flavor. Enjoy! 🫶