Cucumber Pasta + Chorizo Marinara


This week I wanted to cut back on pasta and bread.

Initially, this sounded like a great idea. Bikini season is rapidly approaching; however, I'm not as nice of a person with out my carbs. As a result, this didn't last very long lol.

Though the carb free life is a pretty sad one, and my no carb diet was an epic fail; this beautiful cucumber pasta dish turned out to be a delicious success!

This dish is light, fresh, and surprisingly savory.

Whip out your Vegetti and lets get crankin'!

1 Med-Large Cucumber | Upton's Natural Chorizo | Favorite Marina Sauce | Mushrooms | Asparagus | 1/2 Onion, Diced | Salt & Pepper to Taste

Pre-heat your oven to 375 degrees.

Blanch your spiraled cucumber in rapidly boiling water for 8-10 seconds and transfer to an ice bath. Once cooled transfer to a bowl and set aside.

Toss your asparagus and mushrooms with extra virgin olive oil. Season with salt and pepper and transfer to a baking sheet. Place in the oven and roast 15-20 minutes.

Heat some olive oil in a skillet over medium heat and add in your diced onion. Once onion is translucent, add in your chorizo. Cook down 5-10 additional minutes. Season with salt and pepper.

Pour in your marinara sauce and reduce to a simmer. Allow to simmer 10-15 minutes.

While your marinara chorizo simmers, heat up a small skillet with either EVOO or vegan butter (I use Earth Balance Brand) over medium heat. Drop in your pasta and cook until softened; it should begin to take on a pasta consistency. Tip: Cook longer for more tender pasta; cook less for a firmer pasta.

Transfer pasta to a serving dish. Top with marinara, mushrooms, and asparagus. Serve.


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