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This Creamy Kamut “Alkaline” Pasta is super comforting and filling! It’s the perfect meal to eat if you’re looking to gain healthy weight as an “Alkaline” Vegan!
What is Kamut Pasta?
Kamut is the trademarked name for Khorasan wheat (Pharaoh grain), a modern descendant of an ancient grain originally discovered in Kemet (aka ancient Egypt). Kamut pasta is made from this type of grain and it’s very a very popular ingredient to eat in the Dr. Sebi Communtiy. To learn more about this grain, refer to the Kamut Khorasan official website Kamut Khorasan Nutrition.
Other benefits include:
- More Protein. It’s 30% higher in protein than modern wheat and has more fatty acids.
- Easier to Digest. This pasta is NOT gluten-free BUT it is said to be a different type of gluten that is easier digested if you have a slight sensitivity to gluten. It’s still NOT suitable for those who have Celiac Disease.
- Higher nutrients. It’s high in minerals like thiamin, iron, zinc, and selenium. High mineral food boosts your immune system and Dr. Sebi’s teachings centers around high mineral food.
- It tastes great! Whole wheat pasta can be dense and leave you longing for the traditional white pasta but not Kamut. It has a rich butter flavor and has the perfect “al dente” texture.
How to eat Creamy Kamut “Alkaline” Pasta?
I like eating this pasta in the following ways:
- For dinner, I like it paired with Fried Oyster Mushrooms. Talk about filling!
- Eating it for lunch, I like to serve it with a large salad like my Cucumber Chickpea Tomato Salad.
- It’s super yummy served with some vegan garlic bread (Not Dr. Sebi Recommended).
How to Make Kamut “Alkaline” Pasta?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Cook Pasta and Make Sauce
- Cook your pasta until al dente and drain. Then season your pasta and set aside. (Photo 1 & 2)
- Begin to saute your onions and mushrooms. Add chickpea flour, water, coconut milk, and seasonings and simmer on low until your sauce slightly thickens. (Photo 3 & 4)
Toss Pasta and Creamy Sauce
- Add your pasta to your sauce along with your tomatoes and kale. (Photo 1 & 2)
- Stir until kale has wilted down. The sauce will continue to get thick and creamy due to the starch in the pasta. Remove from heat and serve. (Photo 3 & 4)
Substitution, Cook, and Storage Tips
- Full Fat Unsweetened Can Coconut Milk gives this dish a rich and thickness. But if you like you can substitute with other plant-based milk of choice like my Sea Moss Milk.
- If you are not on a Dr. Sebi diet you can use regular white, whole-wheat pasta, or even gluten-free pasta. Penne Pasta would work great with this dish!
- To really add more flavor to your dish use unsalted vegetable broth like my Vegan Bone Broth.
- Add chickpeas to this dish to make more hearty and give you a protein boost!
- I would NOT omit the tomatoes. They add acid to the dish needed to balance out all the flavors. You can use cherry tomatoes instead of Plum (Roma). If you are not a Sebian, used whatever tomatoes are available to you.
- This recipe will keep fresh for 3-4 days in the refrigerator. It is NOT freezer friendly. DO NOT store at room temperature.
Vegan With Curves Ingredient
Kamut Pasta is the Vegan With Curves star ingredient of this recipe. Kamut pasta has 40 grams of “curvy carbohydrates” and 10 grams of plant-based protein per serving.
To make this more weight loss (waste/weight release friendly) you could:
- Use reduce fat can coconut milk or any other plant-based milk lower in fat.
- Lower your portion servings and serve it with a very large leafy green salad.
Other “Alkaline” Dr. Sebi Recipes You’ll Love
- Blackberry Jam Recipe
- Blackberry Bars
- How to Make Sea Moss
- Strawberry Banana Nice Cream
- Vegan Bone Broth
Other Pasta Recipes
Creamy Kamut “Alkaline” Pasta
- 6-8 cups spring water (to boil your pasta) see notes
- 12 ounce box Kamut Spirals see notes
- 2 tablespoon grapeseed oil see notes
- 1 tablespoon dried tarragon see notes
- 1 teaspoon sea salt see notes
- 1 teaspoon onion powder see notes
- 2 tablespoon grapeseed oil, divided see notes
- ½ medium onion, chopped
- 16 ounce sliced baby bella mushrooms
- 1/4 teaspoon sea salt + plus ½ teaspoon additional
- 1/4 teaspoon black pepper plus ½ teaspoon additional
- 1/4 cup chickpea flour see notes
- 2 cups spring water see notes
- 15 ounce full-fat unsweetened can coconut milk see notes
- 1 tablespoon dried tarragon
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoon onion powder
- 2-3 plum (roma) tomatoes, chopped see notes
- 2 cups packed fresh kale see notes
- Grab a large pot and bring water to a boil. Add a pinch of salt to flavor the water.
- Once water is boiling add Kamut Pasta. Cook until pasta is al dente' for 8 to 10 minutes. Once pasta is done boiling, drain and add to a bowl. (Keep the pot out as you will need it to make your sauce.)
- OPTIONAL: Here we are going to season the pasta individually while still warm. You can skip this step if you like. I always seasoned my pasta individually before adding any sauce to maximize flavor. To your warm pasta add grapeseed oil, dried tarragon, sea salt, and onion powder.
- Mix together coating your pasta with the seasonings evenly. Taste one pasta shell making sure you can taste the seasonings on it. Set aside to begin making your creamy sauce.
- Add 1 tablespoon grapeseed oil to the same big pot used to boil your pasta. Place over medium-high heat allowing the oil to heat up for 1 minute. To the hot oil add in chopped onions and sliced mushrooms. Cook, stirring occasionally until vegetables soften for about 3 to 5 minutes.
- Add ¼ teaspoon of salt and ¼ teaspoon of pepper to your veggies to season and stir. Then pour in additional 1 tablespoon of grapeseed oil and chickpea flour. Stir consistently mixing your flour with the oil and vegetables for no more than 1 minute. There should be no DRY FLOUR spots. This will help thicken your sauce.
- Next, pour in your spring water, can coconut milk, dried tarragon, dried oregano, dried basil, onion powder, ½ teaspoon of sea salt, and ½ teaspoon of black pepper. Stir to combine and allow to simmer uncovered on low heat for about 20 minutes until the sauce starts to slightly thicken.
- After about 20 minutes, add in your cooked pasta, tomatoes and kale. Stir until kale is cooked down for about 3 to 5 minutes and then remove from heat. Don't worry if your creamy sauce is slightly liquidity and not as creamy by the time you add your pasta. The starches in the pasta will help thicken it up even more to get that creamy effect.
- Serve immediately alone or with Fried Oyster Mushrooms. One serving is approximately 1½ – 2 cups. You don't have to have perfect measurements. When meal prepping, simply divide evenly into 6 containers.
- This recipe will keep fresh in the refrigerator for about 3 – 4 days. DO NOT store at room temperature. It DOES NOT freeze well.
- WATER: If you are not on a Dr. Sebi diet use regular filtered water. To add more flavor to your dish use unsalted vegetable broth! Sebians can make their own Alkaline Electric Vegetable Broth on Ty’s Kitchen website.
- PASTA: If you are not on a Dr. Sebi diet, you can use regular white, whole-wheat pasta, or even gluten-free pasta. Penne pasta would work in this recipe. Other “Alkaline” pasta varieties you can use are chickpea pasta or spelt pasta.
- OIL: Use any oil or vegan butter you have on hand (that has a high smoke point) if you are not on a strick Dr. Sebi. diet.
- FLOUR: Use regular white flour or preferbably whole wheat flour if you are not on a Dr. Sebi diet. Sebians can subsitute with spelt flour. I DO NOT recommend any other flours besides the ones I just mentioned.
- COCONUT MILK: When using coconut milk, ONLY use unsweetened can coconut milk you can find in the Asian/Ethic cooking isle. DO NOT use the coconut milk in you find in the refriderated section of the store as it will be too sweet for this dish!
- OTHER NON DAIRY MILKS: You can substitute with other plant-based milk of choice as long as it is unsweetned (They milk MUST say unsweetened on the label). Sebians can use Hemp Milk or Brazil Nut Milk. Please note that I have not personally tested this recipe with any other nondairy besides can coconut.
- TOMATOES: I wouldn’t omit the tomatoes. They add color and acid to the dish needed to balance out all the flavors. You can use cherry tomatoes instead of Plum (Roma). If you are not a Sebian, used whatever tomatoes are available to you. If you just hate tomatoes you might have to add a little lime or lemon juice the dish. Test and adjust to your liking.
- KALE: I’ve made this recipe with swiss chard and spinach (not Dr. Sebi recommended) and it was delicious! If you are a strict Sebian, you can use turnip greens or dandelion greens. Those greens are VERY BITTER so I’m not sure how they will taste in this recipe.
- OPTIONAL STEP: Seasoning the pasta individually is totally optional. If you skip this step you will not need the additional measurements of seasonings listed in the ingredient list under “Pasta.”
- ADDITIONS & OTHER SUBSITITONS: Add chickpeas or white beans (Not Sebi Recommended) to this dish to make more hearty and give you a protein boost! Any type of mushrooms can be used or even a mixture of different types of mushrooms. Nutritional yeast or you favorite vegan cheese (Not Sebi recommended) would be WONDERFUL in this!
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