Yummy Easy DIY Veggie Dishes – Pasta Plus Potato
This pasta plus potato dish is now a standard in my kitchen. Who knew that you could pair potatoes and pasta? I am having a ton of fun exploring this.
What was between me and sharing my homemade original veggie recipes is that I don’t measure and I make them up as I go. My friend and celebrity chef-plus-author, Jamie Gwen, said that measuring is for amateurs. However, I realize that my confidence in the kitchen comes as a result of many years of experimenting and practicing. This includes an occasional dish that was so bad we had to throw it out. I am certain that I followed a few hundred recipes before I began to throw things together the way I do now. It is because of you, dear health seeker, that I will attempt to recreate this recent dish, Pasta Plus Potato because, frankly, it was so dang delicious and extremely easy. Pasta plus potato? Yup, check it out!
First, do me and yourself one favor. Don’t get too terribly hung up on quantities. In the Unlikely Pasta Plus Potato below, for example, if you have a large sweet potato instead of a medium one, by all means, chop it up and throw it in. I estimated about a cup of sliced mushrooms for the Fifteen Minute Miso Soup. If you have a little bit more or a little bit less, it does not matter. For your benefit, I will be as precise as I am able. No stress over quantities, please.
Most importantly, have fun putting together these incredible flavors. Have a party in your mouth, a fiesta on your tongue, and get your body to love you back with food that is so good for you, you can fall in love with it. The not-so-secret sauce behind these and all delicious DIY dishes is combining flavors of foods that you like. This creates a symphony in your mouth. It happens when the flavors are married and gives rise to an alchemy of new tastes.
Unlikely Pasta Plus Potato
So for this dish, I thought it was weird to pair pasta plus potato. Weren’t we taught that that would be too much starch? Or, even more old-fashioned, too fattening? What is unique about this particular potato and this particular pasta is the fact that sweet potatoes are super-charged with good nutrition, unlike their blander yet higher glycemic cousins, the white potato. (Thank you to the gods and goddesses of potatoes who made the glorious sweet potato so good for our health.) Next, the pasta is what I have been fondly calling one-ingredient pasta. In this case, adzuki beans. The Explore Cuisine folks came up with some pretty terrific types of pasta. I’ve made almost all of them and recommend them enthusiastically. We also love every variety of our favorite Asian sauce. The one I used for this dish is the all-natural spicy miso. It is incredibly loaded with flavor and has no compromising ingredients.
The Explore Cuisine brand of pasta is very easy to find online. Think solid nutrition. And even my hero, Dr. Michael Greger, includes beans in his daily dozen. There you have it. Beans and pasta. Who would have thought of such a thing? Well, me, apparently. And then I learned by searching online that not only did I not invent this, but other forward-thinking chefs discovered this paring long ago. Many of the recipes I found were for whole adzuki beans plus sweet potatoes. So, what the heck. The only ingredient in the pasta is adzuki bean.
Ingredients: (Everything is organic, so I won’t write that every time.)
One box Explore Cuisine adzuki pasta. (Any flavor works great.)
One medium sweet potato cut up into bite-size pieces
One pouch frozen English peas
One medium red onion chopped
One cup of mushrooms sliced
One red bell pepper cut up bite-size pieces
Two cups power greens (any of the following: chopped kale, Swiss chard, spinach. Most grocery stores now have bags of power greens that are organic and already washed. I love baby kale because it is tenderer than already-grown-up kale.)
One cooked beet cut up into bite-size pieces
½ cup chopped parsley
½ teaspoon red pepper flakes (more or less to taste)
A handful of dry roasted pistachio nuts (no salt).
Cook the pasta according to instructions on the box. Drain and transfer back to the original pot
Separately, steam the potato, peas, mushrooms, onion, and bell pepper for about 5 minutes or until done, but not mushy. Best if you put the potatoes in for a couple of minutes before adding the other veggies. Best if you add the power greens at the very end since they only need about a minute to wilt. Keep an eye on these.
When cooked, remove from steamer and set aside. Add the chopped beets and parsley and cover.
Take approximately ½ of the bottle of the spicy miso sauce and pour it over the cooked pasta in the hot pan. Heat gently until the pasta is covered with the sauce. You are not cooking it, you are just heating it. When hot, remove from heat and pour over the still-hot veggies. Add a pinch of the crushed red pepper and serve it up. Yum, yum, YUM! In our household, we have a term for food like this. We call it “guest-worthy.”
This is a gorgeous dish. The reds, greens, and oranges go beautifully together. You can add any veggies you want, or experiment with a different sauce from the same company. I did not add garlic but that would be another wonderful addition. Have fun and feel free to experiment.
Some interesting additions would be any of the following: other toasted nuts (cashews, , almonds, walnuts), a handful of homegrown (or store-bought sprouts) which go with everything, dried unsweetened cranberries to compliment the spiciness, chopped garlic, sliced tomatoes, and anything with which your creative-in-the-kitchen mind wants to experiment.
There! I wrote down one of my throw-everything-together recipes. I think I got the hang of this. Yea!
Fifteen Minute Miso Soup
True story. I got home from the market at 5:20 and promised Mark I’d have dinner on the table by 6:00. He had a presentation to give and he needed to leave by about 6:25. So, game on!
Click here to get the yummy recipe.
With love and encouragement for you to fall in love with food that is good for you.
Rosie Bank is Board Certified Integrative Nutrition Health Coach and the founder of Health Matters Coaching. She is the author of the book, Health Matters. Rosie is a graduate of the Institute for Integrative Nutrition and is certified by The Center for Nutrition Studies (e-Cornell) in Plant Based Nutrition. Rosie is an international speaker, blogger, and the founder of Health Matters podcast. She is certified as a Nutrition and Wellness Consultant through the American Fitness Professional Association and as a Nutrition Advisor through Sanoviv Medical Institute. Rosie founded The Vitality Club in Brentwood, CA in 2018.
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