Portions According to Preference
Palmini Pasta
Zucchini
Snow Peas
Edamame
Pepper
Carrot
Honey
Coconut Aminos
Bagel Spice
Garlic Powder
Salt
Sauté the vegetables with a tiny bit of olive oil. When the veggies are soft, add the sauce/spices. Then add the pasta and cover the pan. Wait a little bit, uncover, and enjoy!
This is one of those recipes you just HAVE to try to believe. The sauce is the perfect combination of creamy and spicy, and the noodles are hands down the best pasta substitute I’ve had. This dish will definitely be a regular on our meal plan.
| Servings | Cook Time |
| 3 people | 20 minutes |
1 can of Palmini Noodles
1 lb Fresh Shrimp
1 Cup of Heavy Whipping Cream
1/2 Chicken or Vegetable Stock
1 cup Parmesan Cheese
2 tbsp Kerrygold or real butter
1 tbsp Minced Garlic
1 tbsp Parsley
Pinch red pepper flakes
¼ – ½ tsp of the following spic
Chili Powder
Paprika
Oregano
Garlic
Onion
Before beginning, you need to ensure the Palmini is rinsed very well. Empty can into a strainer and rinse for about 5 minutes with cold water, 2 minutes with hot water, and 5 more mins with cold water.
Heat about 1 tbsp of avocado or olive oil in a pan, then toss in shrimp. Season with half of the season mix above, plus salt and pepper to taste, and cook until pink. Set aside.
In a large/deep sauté pan, melt the butter over medium-high heat. Add in the minced garlic and heavy cream and allow to come to a boil. Immediate lower the heat and allow to simmer for about 2 minutes. Add the parmesan cheese and rest of the spices, including the parsley, and continue to mix until the cheese is all melted. You may add more chili powder or red pepper flakes if you wold like more spice. The sauce will reduce and become very thick. Add enough of the stock to thin it out where it will coat the back of a spoon.
Toss in the shrimp and Palmini noodles and cook uncovered until the noodles are hot (about 3-4 minutes but may vary with your stove).
I garnished the top by throwing half a tomato petite diced into the pan I cooked the shrimp in with some butter and heavy cream. It reduced down to a nice little sauce.
Enjoy!!
When rinsed well, the noodles don’t really have a taste (like normal pasta) but aren’t bouncy or rubbery like other noodle substitutes. They have a little bit of a crunch to them but are not firm. The best I can describe them would be like a steamed broccoli stem. They are absolutely fantastic!!
This palmini with creamy butternut squash is a fantastic dairy-free recipe that even the mac-n-cheese lovers will love. Palmini noodles are purely made out of hearts of palm and are low in calorie and carb. The cashews and butternut squash make this sauce so rich and creamy without having to add any cream. This holiday dish makes an ideal side to Thanksgiving turkey and it won’t sabotage your figure!
| Servings | Cook Time |
| 6 people | 1 hour |
14 oz Jars Palmini Linguine
2 cups Coconut milk (or any milk)
1 cup Cashews, soaked
1/2 Butternut squash
2 1/2 cup Coconut milk
1/4 tsp Cumin
1/4 tsp Nutmeg
1/4 tsp Turmeric
1 tsp Sea Salt
1/2 tsp Black Pepper
Extra-virgin olive oil cooking spray
2 Garlic cloves, minced
1/2 Onion, chopped
Toppings:
1 tbsp Fresh sage, chopped
Chili flakes
Rinse the palmini linguine with cold water and drain. Place in a large glass container and pour 2 cups of coconut milk or milk of choice and refrigerate anywhere from 1 hour to 12 hours. The milk will neutralize the acidity of the palmini and will remove the veggie taste.
Soak the cashews in water for 2-4 hours. Drain the water at the end.
Preheat oven to 400 F.
Line a baking sheet with parchment paper and place the butternut squash facing up. Bake for 45 minutes, until the squash is soft.
Once the squash is ready, scoop out the inside and toss into a high powered blender along with soaked cashews, coconut milk, cumin, nutmeg, turmeric, sea salt and black pepper. Blend until the mixture is pureed into thick consistency.
Heat a large skillet over medium heat and spray with olive oil. Add the onion and garlic. Sauté for a minute, until onion is translucent.
Drain and rinse palmini linguine. Add to the skillet and add part of the butternut squash sauce. If you have left over sauce, save it for later or freeze it. Toss the linguine using tongs and turn off heat. Top with fresh sage and chili flakes.
2 cans Of Palmini Pasta
3 lbs Cleaned shrimpchicken, baked + diced
8 cups Chicken broth
Celery
Carrots
Onions
1 teaspoon Thyme
2 teaspoons Parsley
4 Bay leaves
1 teaspoon pepper
Salt and additional pepper to taste
Parsley (optional) to garnish
Preheat oven to 350. Season chicken breasts and bake until cooked through
Set in fridge to cool. Dice carrots, onions, celery – however much you want, I added 1 onion, 1 whole celery stock, and 1 bag of matchstick carrots (found at Publix, easier to dice).
Sauté veggies in a saucepan until soft (about 20 minutes) and season with salt and pepper. In a large pot, pour in broth and add the bay leaves and start to boil.
Add veggie combo and the rest of the spices and simmer for 15 minutes, stirring occasionally.
While simmering, dice up chicken and add to the pot and simmer for about 5-10 minutes.
Open and drain the Palmini cans and add them to the pot.
Simmer again forabout 5 minutes.
Top with parsley if desired
