MEAL PREP: Creamy mustard vegetable pasta with chicken
Pasta is is so comforting in the cooler seasons. vegetables can be a great substitute and you will get a lot more fiber & nutrients. You can have proper spaghetti as well with it!
Base: Three onions
Protein: Chicken breast.
Carbohydrates: Coriander & lime brown rice. Boil your rice. Once drained juice two limes and put in the bowl, cut up coriander mix in the bowl and its done!
Fats: Mustard, coconut milk (koko milk) & nutritional yeast.
Micronutrients: Courgette, spaghetti squash, mushrooms & aubergine.
Method
How to bake your squash:
Cut in middle of the squash and scoop out all of the seeds.
Spray the centre with oil or 1tbsp of extra virgin oil.
Place on a baking tray circle down.
Bake for 20-30 minutes. The outside/skin should be soft to touch.
Cut your onion, courgette (slices or you can use a spiralizer), mushrooms, aubergine and fry them up. They are all high in water so you will find you don’t need to use oil if you don’t want to.
Once your vegetables are soft (par cooked) add in your mustard (2-3 tsp depending on your preference) , nutritional yeast and coconut milk. Mix it completely.
Add in your protein into the pan and stir.
Serve up into your tupperware and let rest.
Enjoy up to 3 days in the fridge and a week in the freezer!
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