Creamy Kamut "Alkaline" Pasta
This Creamy Kamut "Alkaline" Pasta is a super comforting Dr. Sebi recommended meal. Made with Kamut Spirals, coconut milk, recommended seasonings, kale, and plum tomatoes.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
- 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!
Serving: 1serving | Calories: 522kcal | Carbohydrates: 58g | Protein: 14g | Fat: 28g | Saturated Fat: 16g | Sodium: 523mg | Potassium: 943mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2501IU | Vitamin C: 34mg | Calcium: 117mg | Iron: 4mg