Brown rice penne with amond-basil pesto

When there is no time to plan your meal and lunch is here along with a 3 year old that is always hungry I have to think fast….of something healthy and yummy!

Pasta is one of those dishes that most people love.Many diets would urge you to stay away from it for its high carb content,so choose a brown rice & quinoa or other gluten free alternative to reduce sugar spikes.
Instead of using heavy cream based sauces that cause inflamation and are high in animal fat include plant based ingredients like almonds that are rich in magnesium,iron and calcium and high in proteins and dietary fiber.

Prep time: 10 minutes

Cooking Time: 15 min

Yields: 4 ppl


~2 cups of dry brown rice & quinoa pasta
~ 1 cup soaked almonds(best overnight or 2 hours minimum)
~ 1 small bunch of basil
~ 1/3 cup of olive oil
~ 1/2 lemon
~ 2 cloves garlic
~ Celtic or Himalayan salt
~ 1/2 cup organic cherry tomatoes

For the pasta

In a pot put water to boil.Cook the pasta with the lid open for about 7-10 min after the water was already boiling.Cook “Al dente” and drain it when ready.Finally rinse the penne with cold water to stop the cooking process.

For the pesto

Add the almonds,basil,garlic,salt,olive oil in a food processor or blender.Squeeze in the lemon and depending on the thickness desired add some water to get a lighter sauce.I blend it enough to process the ingredients,but still left chunks of almonds in because they add texture to the dish.

Toss some pasta in a bowl with a spoon of pesto and top it up with fresh cherry tomatoes.

Don’t forget to enjoy it by savoring every bite and share with friends or family.Homemade food is meant to not only nurture your body,but also your soul.

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