ONE POT COCONUT CREAM ROSEMARY PASTA

15 minutes, serves 4

INGREDIENTS

• 16oz package brown rice noodles (or any gluten free noodle of choice)

• 1 1/2 cup coconut milk (or any plant based milk) 

• 1/4 cup sesame oil

• 1/4 cup fresh rosemary leaves 

• 1 cup kale, chopped, stems removed

• 1 tbsp gomasio spice mixture (optional but delicious) 

• Salt & pepper to taste 

• Fresh lemon juice for topping 

DIRECTIONS

1. Start by cooking the pasta. Bring water to a boil and cook the pasta for 5 less minutes than the pasta directions say. Reserve about 1/2 cup of pasta water when draining.

2. Add pasta and pasta water back to the same pot. Add the coconut milk, sesame oil, and rosemary leaves. Bring to a simmer and allow to simmer, stirring occasionally, until pasta is cooked.

3. Stir in kale, salt, pepper, and gomasio mix and cook for 1-2 more minutes just for the kale to wilt. 

4. Top with fresh lemon juice when serving. Enjoy! 

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Notes

• This recipe is just fine without the gomasio in case you don't feel like making it, BUT it does give it more flavor and is deeply nourishing.

• This is another great recipe to easily throw together when you don't have many groceries.

• If we were to make this better for kapha, we would need to add more cooked veggies and more cooked greens.