Creamy Mushroom and Spinach Pasta

Mushrooms and spinach are two of my favorite vegetables.  They go so well in this creamy mushroom and spinach pasta.  This is a healthy meal that doesn’t take very long to make at all.  I used brown rice pasta in this creamy mushroom and spinach pasta to keep it gluten free.  You can probably use regular pasta as well if you have no issues with gluten.  If you also enjoy spinach and mushrooms together, you may also like this recipe.

Creamy Spinach Mushroom Pasta - My Whole Food Life

I used full fat coconut milk in the can to give this pasta a creamy texture and taste.  Not only does the coconut add to the taste, but the richness of it will keep you satisfied after only a small amount.   This creamy mushroom and spinach pasta is more heavy on the vegetables than it is on the pasta.  If you are grain free, you may also be able to make this dish with zucchini noodles.

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Vegan Pad Thai

I just love Pad Thai.  Now that I am vegan, I wanted to make a Vegan Pad Thai.  This vegan pad Thai came out really yummy!  In addition to being vegan, this healthy pad Thai recipe is also gluten free and grain free!  I used zucchini noodles to make this healthy pad Thai recipe.  I just love my spiralizer.  That is what I used to make the zucchini noodles.  Totally worth getting in my opinion.   This super easy recipe can be made up in no time at all.  If you like to use your spiralizer, you may also like this and this.

Vegan Pad Thai 1 - My Whole Food Life

I highly recommend keeping the sauce and the vegetables separate until you are ready to eat.  The zucchini noodles can release moisture that can make the sauce seem a bit watery.  I actually spiralized my zucchini the day before I went to use it in the recipe.  I just stored it in a strainer with a bowl underneath to catch the excess water.  It seemed to work well.   We actually ate this meal cold, but I am guessing you can heat it up as well.  This may not taste exactly like traditional pad Thai, but it is a great option for vegans. Very yummy!

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Vegan Alfredo Zucchini Pasta

Vegan Alfredo Zucchini Pasta.  I know I have said on more than one occasion how much I love my spiralizer.

I love being about to make low carb versions of pasta dishes.  My kids also love their carrot ribbons.  Something about the shape of a veggie makes it more appealing?

At least with my kiddos.  I have already come up with my Avocado Pesto Zucchini Pasta and this Alfredo Zucchini Pasta is my latest creation.

This is not only low carb, but gluten free, dairy free and vegan as well!


Vegan Alfredo Zucchini Pasta - My Whole Food Life 1

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Spaghetti Squash with Pesto Sauce

I have been trying to experiment with grain free pastas lately.  I first made my Zucchini Pasta with Avocado Pesto.  That was a huge hit, so I thought I would try spaghetti squash next.  That is how this Spaghetti Squash with Pesto Sauce was born.  Now this pesto sauce is different.  It is made with hemp oil. If you haven’t had hemp oil, you should give it a try!  Not only is it healthy, it has a very nice nutty taste!

Spaghetti Squash - My Whole Food Life 1

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Quinoa Pesto With Vegetables

This time of year is so hectic.  That is why I like to make meals that are quick.  This dish is just that.  I make a batch of pesto and then freeze it in ice trays so that I can pop out and defrost only what I need. This meal comes together is a matter of minutes.

It’s filling and very nutritious!  Quinoa is a plant based complete protein and I just like it’s taste better than whole wheat pastas.  It is also a great option for those that are gluten free.My kids like the quinoa pasta much better too.  If you are looking to swap out white flour pasta for something healthier, this would be a great option to try first.

Quinoa Pesto With Vegetables

Quinoa Pesto With Vegetables


    For the pesto

    • 1 cup fresh basil
    • 1 cup fresh parsley
    • 1/2 cup almonds (I use almonds because pine nuts are so expensive)
    • 3-4 garlic cloves rough chopped
    • 2 T nutritional yeast
    • 1/4 cup olive oil
    • salt to taste

    For the pasta

    • 1 pkg quinoa pasta
    • 3 cups spinach
    • 1 1/2 cups broccoli
    • 1 cup cherry tomatoes sliced


      For the pesto

      1. Grind the almonds up a bit in the food processor first. 
      2. Then add the basil, parsley, nutritional yeast and garlic. 
      3. As you process those, drizzle in the oil until everything is well mixed.

      For the pasta

      1. Cook pasta according to pkg instructions. 
      2. In a large sauce pan, add the broccoli with a little bit of water. 
      3. Cover and cook on medium just long enough for the broccoli to soften.  Once it has cooked, add the spinach and cover again, giving it time to wilt. 
      4. Once wilted, add the pesto and the pasta and toss together. 
      5. Turn off heat and add the tomatoes. 
      6. Serve immediately or refrigerate for later.  Hope you like it as much as we do!