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simple food combining friendly pasta sauce?

Posted by Taka on June 30, 2015 at 8:22pm

I regularly eat corn-rice fussili these days, however i need to get rid of the terrible food combining of tomatoes and starch..

Now i just cut some tomatoes, cut some mushrooms, first cook some of the moist out of the mushrooms, then heat the tomatoes add some dried basil, a little bit of black pepper and throw the mushrooms in and i'm ready, it tastes great, it's my favorite cooked meal at the moment, but i want to get rid of it, because of the bad food combining, besides i think it's a waste of tomatoes cause i'm getting addicted to raw tomatoes, unfortunately low in calorie.

So how do i make an equally simple thing to eat with my fusilli? cause googling only gives you complicated recipes, often including refined foods etc.

So no tomatoes.

i was thinking some mushrooms sauce or whatever but that would probably require some kind of milk, i hate fluid food/drink from plastic and cartboard things though, but also i see things like ricemilk and oatmilk all contain sunfloweroil and seasalt.

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  • YanasBananas July 1, 2015 at 4:22am

    I LOOOVE. Love, love, love. Blended spinach with some spices and a tiny bit of vegan milk but water does it too I guess. I cook 300 grams of spinach for like 5 minutes, then I stuff 200g raw spinach into my vitamix, I add the cooked spinach, some left over salad or a few nuts and round half a cup to a cup of ricemilk. Throw in some spices and blend that baby up. I but it over my pasta. what's left I eat with a spoon like a mousse. SO YUM :-)

    and the pasta is green. I love it :D

    Also if you want something creamy you can add  beans or chickpeas into it if you don't like the milk. The organic soy/ricemilk I get here has nothing particular added whatsoever. Blended chickpeas are very nice too on their own tho.

    • Taka > YanasBananas July 4, 2015 at 11:40pm

      This did the trick..

      Friday i did 310g of frozen spinach cooked it let it cool a bit (don't want hot stuff in blender) i put a little bit of celery in there (just 25g from the more yellowish inner stalks), some celery leaves, a bit of raw mushrooms, some black pepper, a little bit of bell pepper powder, a little bit of garlic powder(thought it was necessary normally avoid it due to 30bad recommendations) and dried basil, also put a couple of leaves of lettuce in there (probably unnecessary) and a bit of water. and then after blending i put it in a pan and added mushroom pieces that i cooked a bit of the water out of to it, then heated it up a bit when the pasta was ready.

      I added it to my 250g (dry weight) corn-rice fussili.. it was edible, but it was missing something, i don't know and it was too filling at the end i was happy it was gone.

      Saturday i took less spinach because of that reason.. 250g frozen spinach cooked it, let it cool.. i added a little bit more celery (probably double, ~50g, this time fresh green), added some celery leaves, bit of raw mushrooms, some lettuce leaves from the garden (not much just 5-10g or something, still have no idea if it has any function at all but you mentioned dropping a salad in there)

      This time i added a bit of black pepper, curry powder and dried basil.

      And again after blending the mushroom pieces that had some moist cooked out of them were added and when the pasta was ready i heated it up a bit.

      Again added to 250g corn-rice fussili and this tasted amazing. i'm not eating tomato starch combination anymore.

    • Taka > YanasBananas July 1, 2015 at 4:33am

      lol, so throw a green smoothie over it?

      I don't see it, but i might try it.. i can't get raw organic spinach here though but i can throw some raw lettuce out of the garden in together with the cooked from frozen spinach.

      But now i'm going to make it with tomatoes again for a lack of better options.

      • Gianni > Taka July 1, 2015 at 11:14am

        Spinach is very easy to grow if you have a little garden space though it takes a couple of months for it to get growing well and spreading out.

  • Staciee June 30, 2015 at 11:26pm

    Butternut squash roasted with paprika then blended is amazing! or making your own carrot and coriander (add onion powder to that as well ) sauce is a really nice combination. 

    • Taka > Staciee July 1, 2015 at 4:30am

      it sounds as if it's all thick stuff not so fluid.. it doesn't seem so appealing to me.. unless i'm imagining the preparation wrong.

      • Lesli Ruiz > Taka July 1, 2015 at 9:59am
        Give them a try. If the sauces are too thick for your liking just thin them out a bit with your preferred liquid. Or, do not blend/puree at all. Try this. Cube & steam, or bake, the butternut squash. Toss gently with a little bit of rinsed (to removed most of the salt from the canning process) and diced black olives, or maybe some steamed fresh peas instead, or maybe both. What ever you want. Your choice. Add herbs & spices if you wish. Then add to your pasta. Steamed broccoli chunks with pureed cooked mushrooms as a sauce is also tasty on pasta. Or try steamed cauliflower chunks and peas or a steamed Normany blend of carrots, cauliflower, and broccoli. These are just some of the toppings I personally use on my pastas. I wish you luck in finding what you are looking for.
      • Staciee > Taka July 1, 2015 at 9:54am

        Thin it out just by adding more water or veggie stock if you're not too worried about salt/sodui! (although there are plenty of recipies online to make your own veggie stock) Super easy :) 

  • Cristina June 30, 2015 at 9:28pm

    Sometimes i like to have pumpkin puree as a pasta sauce. its really yummy and is much more filling that having pasta with tomato sauce :)

    You can flavour the pumpkin however you would like. i like to add a little bit of miso to mine sometimes but even just plain pumpkin tastes great!

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