Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

Serves 3-4 | Prep time 15 minutes | Cook time 15 minutes

  • 3 servings Kaslo Sourdough Hemp Pasta
  • 1/3 cup sliced yellow onion
  • 4 garlic cloves
  • 2 cups chopped broccoli
  • 2 cups bean sprouts
  • 2 teaspoons avocado oil

Sauce:

  • 3 tablespoons tamarind paste
  • ¼ cup water
  • ¼ cup coconut sugar
  • 2 tablespoons fish sauce
  • 2 cloves garlic, minced

Toppings:

  • 1 carrot, thinly sliced
  • 2 cups purple cabbage, thinly sliced
  • lime wedges
  • chopped peanuts
  • 1/2 cup sliced green onion
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Heat a pot with water and a pinch of salt for your pasta. Once boiling, add pasta and set the timer. Drain and set aside.
  2. Chop and slice onion, garlic, green onion, broccoli, and cilantro.
  3. Heat oil over medium heat in a big skillet or wok. When the pan is hot add the onion and broccoli for 2 minutes, then add garlic and bean sprouts. Saute for 1 minute and turn off the heat.
  4. Combine sauce ingredients together in a small sauce pot, bring to a boil, stir and simmer for 5 minutes.
  5. Slice all your toppings and set aside.
  6. Combine pasta, and sauce in the wok with the vegetables, mix until the sauce is fully coating the pasta and ingredients.

Serve with toppings of choice.

Serve and Enjoy!

Shop Now for our Hemp Sourdough Pasta!

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