Kris Carr of www.crazysexylife.com and Meghan Telpner of www.meghantelpner.com are two very inspirational ladies I look up to when it comes to living healthy, happy, vibrantly and practicing plant based food choices (for everyone, really!) but especially as a healing tool in the face of dis-ease. I get advice and ideas from both of these rainbow sparkly health warriors often, and when I felt like cooking something special and different on a mellow Saturday night date with myself, they had my back.
Cheesy pasta and tomato sauce is total nostalgic comfort food for me, but a rare treat and a far cry from the white wheat-prego-orange cheddar of my childhood. Im onto the gluten free noodles, organic tomato and goat cheese options. My dinner with Kris and Meghan (can you imagine though?!) started when I had all the stuff to make a version of these balls - I used a blob of pesto for the herbs, oats instead of flour and egg instead of flax, and used the base of this dirty penne to create a hearty, comforting creamy pasta. My sauce was simply some leftover marinara I crafted after having a sister date at the italian market blended with a simple cashew cream. I layered fresh spinach between my penne and sauce so it wilted perfectly, topped it with 3 balls and generous fresh parsley. YUM.
|freshly layered penne, spinach, sauce, balls|
|after mixing, so yummy I already have a mouthful|