Pasta can be heavy and leave you sluggish. Not a good idea when you have more things to conquer for the rest of the day or want to stay up to watch a movie. Instead, this gluten-free, low-carb “pasta” is made with rainbow-hued broccoli slaw that is cooked al dente, just firm to the bite. Sliced mushrooms are added for a meaty texture. A simple marinara sauce is made luxurious with thick Greek yogurt and parmesan. A spoonful of flavor-rich tomato paste, a sprinkling of fresh basil, and a pinch of chili powder add complexity. All this comes together in a single skillet under ten minutes. You’ll be twirling this pasta dish in no time.
Broccoli slaw, or shredded broccoli stems, is sold in convenient pre-washed, pre-shredded bags in the produce section of most markets. One of our favorites is Mann’s Broccoli Cole Slaw, which is a delicious and beautiful combo of assorted crunchy veggies shreds: carrots, red cabbage, and broccoli, for color and flavor.
You can also prepare the slaw yourself; remove the large stalk from a head of broccoli and chop with a food processor. Repeat with a few carrots and wedges of red cabbage.
For extra protein, add cooked cubed chicken, turkey, or ground meat; tuna fish, tofu, or canned beans, drained and rinsed.
Do you use the microwave or stove top to cook vegetables?
We used to microwave practically everything—sweet potatoes, frozen vegetables, eggs, even to heat up milk for hot milk steamers. When we finished college and couldn’t rely on the dining hall (which served amazing food!), we started to use the stovetop. This recipe works great with both microwave and stovetop. With the stovetop, you can stir in easier the sauce and watch the progress of the cooking (how fast the slaw is cooking, how loose or tight the sauce is and whether to add more water or not). Whatever your preferred method, don’t delay. You deserve this satisfying, healthy pasta bowl at this moment.
Broccoli Slaw Pasta with Creamy Marinara
https://www.kandkmatwick.com/wp-content/uploads/2016/11/broccoli-slaw-foodnetwork.jpeg
| Yield: 2 |
Colorful broccoli, cabbage, and carrot slaw topped with a creamy, cheesy marinara sauce. Adapted from Hungry Girl.
You'll Need...
- One 12-ounce bag (4 cups) broccoli slaw
- 1 cup sliced mushrooms
- 1 cup canned no-salt added crushed tomatoes or pasta sauce (or in a pinch, a can of tomato soup)
- 1 tablespoon tomato paste
- 2 tablespoons nonfat Greek yogurt
- 3 tablespoons freshly grated parmesan, divided
- 1/2 teaspoon chili powder
- Coarse salt, freshly ground black pepper
- 2 tablespoons finely chopped basil leaves
Directions
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Add slaw and 1/4 cup of water. Stirring occasionally, cook until water has evaporated and slaw has softened, about 5 to 7 minutes.
- Add sliced mushrooms and cook another 2 minutes.
- Add tomatoes, tomato paste, yogurt, 2 tablespoons of parmesan, chili powder, salt, pepper, and basil. Stir, and continue to cook until hot, about 3 to 4 minutes. The yogurt makes the sauce creamy and rich-tasting minus the fat, plus it amps up the protein.
- Spoon into two large bowls. Add a flurry of parmesan and garnish with more basil.
Additional Notes
Don't have a stovetop? No problem! This recipe comes together in a jiffy in the microwave. Just place the slaw and 1/4 cup of water in a large microwavable bowl, cover, and cook for 3 to 5 minutes, until slaw has softened but still some bite. Then, mix together the sauce and pour over the slaw, stir to coat, and microwave another 2 minutes, or until piping hot. Spoon into two large bowls, add a flurry of parmesan and slivers of basil. Twirl away!
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