Recipe for the month: Kamut pasta with greens and creamy sauce

posted on April 24, 2014

Who says you can’t have creamy decedent sauces while watching your waistline?  Well, the vegan Naturopath says you can!

I was looking for something comforting while detoxing and this creation definitely fit the bill.   It is hearty, full of nutrient dense foods and, most importantly, delicious!

I hope you enjoy it as much as my family did.


-       kamut pasta (Great vegan source of protein. I used tricolor)

-       ½ head of organic kale – washed and coarsely chopped

-       1.5c mushrooms – sliced

-       1 medium sized onion – sliced

-       1 tsp thyme

-       1 tbsp avocado oil


-       ½ head cauliflower – cut into large florets

-       1c cilantro

-       1 can coconut milk

-       ½-1tsp of salt and pepper (or to taste)


  1. Cook Kamut pasta.  Drain and set aside.
  2. Boil water and add cauliflower. Cook until cauliflower is soft – approx. 7-10 mins.
  3. Heat pan with avocado oil.  Add kale, onion, mushroom and thyme.  Cook until veggies are just soft.  Turn heat on low and add the pasta.  Mix to warm.
  4. Place cooked cauliflower in a blender.  Add cilantro and coconut milk.  Add water to thin out if necessary.  Add salt and pepper.
  5. Serve the pasta with greens and cover with the creamy cauliflower sauce.
  6. Enjoy!

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