When I first joined the Cooking Light Bloggers’ Connection, used to “renovate” their recipes once a month. I took this lovely fresh pasta dish and made it gluten-free and vegan. We both thought it was bright and zippy, very springlike. This makes a perfect spring dinner for two.
The renovation: At its heart, this recipe was easy to convert to be gluten-free. If you eat dairy products you don’t have to change the original recipe much at all. I would simply use oat flour instead of the all-purpose flour and gluten-free pasta. For this renovation, I decided to use nutritional yeast instead of the flour, as I was trying to replace some of the cheese flavor provided by the parmesan. I used cashews to replace the half-and-half, but you could also use soy creamer or Mimicream. I used low-sodium vegetable broth instead of chicken stock.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Could this be migraine-friendly?
This recipe is tricky, as it’s from my days before I was diagnosed and was eating plant-based. Here’s why this recipe isn’t migraine-friendly:
- Lemon—Since all citrus can be a trigger, I recommend testing each type of citrus individually to see if any bother you.
- Nutritional yeast (fermented food)
If you have learned that these foods aren’t migraine triggers for you, enjoy!