This is a great quick-fix suitable for toddlers, kids, vegetarians, vegans, people on dairy-free/gluten-free diets, celiacs, diabetics… and for people who just like simple, tasty food.
All ingredients are pantry items, which is nice, but the cinamon and walnuts keep it tasting fresh.
- Quinoa Pasta Shells
- Celtic Sea Salt
- Extra Virgin Olive Oil
- Cinamon
- Crushed Walnuts (I use one of these fancy things, such a time saver)
- Organic Agave Nectar
Cook Pasta in salted water, according to package, but note that you may have to add a few minutes of cook time with some brands. Drain, and toss with the rest of the ingredients, as little or as much as you like, but careful not to overdo the agave nectar. You really only need a little bit of this wonderful low-glycemic sweetener.
To spice things up, you could add any of these:
- minced garlic
- cumin
- paprika
- cranberries (add just at the end of cooking the pasta, before draining, to remoisten)
- shredded carrots
- a little crumbled goat cheese goes a long way in this recipe
- ground black pepper
it’s not mac and cheese, but i think it’s even better!
