This creamy pasta is good for either your ovulatory or menstrual phase. It's completely gluten and dairy free and the protein can be subbed based on what you like! To make this pasta more menstrual phase based, I suggest using scallops or shrimp as your protein. This recipe silky, flavorful, and perfectly satisfying... this is one you're going to absolutely love.
Ingredients:
Makes 4 servings
- 1 12 oz package pasta
- 8-12 scallops (or protein of choice)
- 1/2 white onion
- 4 cloves garlic
- 1 large handful spinach
- 1/2 c sun dried tomatoes
- 1 tbsp tomato paste
- 1/2 c veggie or chicken broth
- 2 c cashew milk
- 1 tbsp gluten free flour
- 2 tsp herbs de provence or Italian herbs
- salt
- pepper
- cooking oil
- chopped parsley (optional)
Directions:
- Heat oil on a large pan over medium heat. In the meantime, chop onion, mince garlic, and roughly chop sun dried tomatoes.
- Add scallops to the pan and sprinkle with salt and pepper. Cook for 2 minutes on each side, seasoning on the other side once flipped. Transfer the scallops to a plate.
- Add another splash of oil to the pan followed by the onions. Sauté until translucent, then add the garlic and sun dried tomatoes, sautéing for another minute. Add the tomato paste and mix until combined.
- Add the veggie (or chicken) broth along with the cashew milk, flour, herbs, and a generous pinch of salt. Mix until everything is well combined, then let simmer for 5 minutes.
- Make the pasta. Drain and drizzle with a little olive oil once done.
- Add the spinach to the pan and sauté until they have wilted. Turn off the heat and add the scallops back to the pan and season with black pepper on top.
- To serve, add pasta to a bowl, followed by a generous serving of the sauce and scallops, finished by a little more cracked black pepper and chopped parsley on top.
The other obvious protein that would go well with this dish is chicken. Cook the chicken in the same order as you would the scallops in this recipe. If you'd like, you can add a little cheese if you're not staying away from dairy, or sub the cashew milk for heavy cream. Red pepper flakes would give this recipe a little kick if you'd desire as well! Enjoyy 🫶