protein power pasta
Powerfood continued! This pasta is made from red lentils and therefore high protein food. I mixed it with more healthy fats and proteins in order to get a power pasta dinner, perfect after your work-out!
Also, this dish is completely gluten free and vegan. Normally I do not eat like this, but on a Monday after a week-end full of heavy food, cheese, meat and sweet desserts I think it will be good for my body, especially as I use to work out after work, so even better if I can get some extra proteins.
Ingredients for 2:
200g spaghetti (if you can find them, use the ones made from red lentils from Barilla)
A handful young spinach leaves
4 artichoke hearts (canned)
0.5 avocado
50 g Feta
2 TS honey or maple syrup
2 TBS walnuts
Cayenne pepper
Salt & pepper
Directions:
In a non-sticking frying pan, roast the walnuts on medium heat for a few minutes, then add the honey, stir well and transfer on a cutting board to cool down.
In the same pan, heat the artichoke hearts (cut into small chunks) in some olive oil, add half a garlic clove and the avocado (cut in chunks as well) and let simmer for a few minutes. Season with cayenne pepper and a bit of salt, then transfer into a bowl and, with a handheld blender, blend into a smooth paste.
Cook the pasta, drain it and when very hot, add it to the bowl, together with the spinach leaves. Add a splash of olive oil and if necessary some salt, then toss well.
Sprinkle the caramelized walnuts on top, together with some pieces of Feta.
