My lovely friend Kristy shares this dairy free "buttery" recipe on her blog here. It looks fantastic. Thanks, Kristy!
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| Photo from the Harrang Family |
Ingredients:
* 3/4 - 1 bag brown rice penne pasta
* 1/2 onion diced
* 2 cloves garlic, crushed or finely diced
* 1 C organic unsalted chicken broth
* 1 Tbsp. arrowroot starch (Bob's Red Mill sells this)
* 1 Tbsp nutritional yeast flakes (found in bulk bins at health food store)
* 1 tsp salt
* ~1 1/2 C grape tomatoes, halved
* 2 C. cut up cooked chicken
* 1 C frozen peas
* 4 Tbsp olive or palm oil, divided
* Ume plum vinegar to taste
Instructions:
* Begin to cook pasta. Meanwhile add 1 Tbsp oil to small skillet. Saute onions and garlic until onions are tender. Set aside.
* Add broth, nutritional yeast, arrowroot and salt to a pyrex measuring glass. Mix thoroughly. Set aside.
* When pasta is done add peas to pot (an easy way to defrost them :) ), then drain reserving a small amount of water. Return pasta, reserved water and peas to pot.
* Add broth mixture, onions & garlic, chicken and tomatoes to the pasta. Cook on low heat until the sauce thickens, stirring well. Add 2-3 Tbsp oil, mix in and serve. Season with pepper & ume plum vinegar to add a saltier taste if desire.
This feeds our family of 2 adults and 3 little ones
Kristy is a stay at home mom to four children ages 7 and under. She loves learning about how to implement greater nutrition and overall health in her home. Other hobbies include reading, scrapbooking and writing for her blog.
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