Prep time: 30 minutes

Cook Time: 10 minutes

GF, V, Nut Free option

Freezer Friendly

Yield: 5 cups of sauce, Pasta dish serves 5.

This dish is the perfect cold weather comfort food created by a Holistic Nutritionist with the deliberate use of functional foods that support and nourish the body.   These whole food ingredients are nutrient dense and are loaded with fiber, plant based protein and anti inflammatory fats to help support your microbiome and overall health.   Not only does this dish support key detoxifiers like the liver but thanks to MYCO 10 by Canprev this dish also helps modulate our immune systems, our first line of defense.  

 

Ingredients:

For the Sauce:

  • ¼ cup raw sunflower seeds plus 1 cup boiling water

  • 2 tbsp of coconut or avocado oil

  • 1 yellow onion, chopped

  • 2 tsp pink or sea salt

  • 2 large cloves of garlic, minced

  • 2 cups of pumpkin puree (I roast my own but when it is not pumpkin season you can use a BPA free lining can version)

  • ¼ cup plus 2 tbsp nutritional yeast

  • 2 scoops of Myco 10 by Canprev

  • ½ tsp black pepper or to taste

  • 1 tsp smoked paprika

  • 1 tsp basil

  • 2 cups macadamia nut milk (use soy milk for nut free option)

  • ½ cup alkaline water

  • 2 tbsp MCT oil

 

For the Pasta:

 

  • 250g dry  Quinoa based spaghetti

  • 2 tbsp avocado oil

  • 2 cups of chopped white mushrooms

  • 1 large clove of garlic, minced

  • 2 cups of baby spinach

  • 4 tbsp hemp hearts

  • Pumpkin seed parmesan cheese * Optional

 

 

Directions:

 

  • Place sunflower seeds in a bowl and add boiling water to cover and let sit for 30 minutes.

  • Start the sauce:  In a sauce pan, add the oil, onion and salt and sauté over medium heat for 3-4 minutes until softened.

  • Add the garlic and sauté for 2 more minutes, careful not to burn the garlic.

  • To the saucepan add the pumpkin puree, nutritional yeast, CanPrev Myco 10, pepper, smoked paprika, basil, alkaline water and plant based milk and mix well.

  • Remove from heat.  Drain sunflower seeds and add to the pot along with the MCT Oil.

  • Add entire contents of the pot to your high speed blender and blend until thick and creamy. 

  • Return sauce to the pot and keep warm on medium low.

  • Prepare the pasta:  Cook pasta per directions on the box and in a small skillet add the avocado oil and chopped mushrooms. Sauté on medium heat for 3 minutes.  Add the garlic and continue to sauté for 4 minutes.  Add the spinach and let wilt (approximately 1 minute).

  • Drain the pasta.  Top with the mushroom and spinach mixture and finish with the warmed sauce. 

  • Sprinkle hemp 1 tbsp of hemp hearts per bowl and pumpkin parmesan cheese if using. 

  • Serve immediately. 

 

Notes: 

The sauce will be quite thick.  For a thinner sauce, add extra alkaline water or milk

To reheat, add to a sauce pan on medium low whisking constantly with a bit of alkaline water

Store excess sauce in an air tight container in the fridge for up to 5 days or freeze up to 3 months